Recipe: Ensalada de Mango (Spicy Mango Salad)

Serves 4 to 6

Vinaigrette:

Zest of 1 lime

3 to 4 tablespoons lime juice, divided

1 teaspoon minced shallot

About ½ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

Optional: ¼ teaspoon crushed red pepper flakes

3 tablespoons blood orange or lime flavored olive oil (see Kitchen Note)

1 ½ tablespoons extra-virgin olive oil

2 cups stemmed spinach, cut into thin strips

¾ pound jicama, peeled and cut into ¼-by-2-inch matchsticks

1 small jalapeño pepper, stemmed and chopped

¼ cup very finely sliced red onion

2 mangoes, peeled, sliced and diced into ¾-inch cubes

¼ cup coarsely chopped cilantro

¼ teaspoon salt

1. To prepare vinaigrette: Whisk together the lime zest, 3 tablespoons lime juice, shallot, salt, pepper and crushed pepper. Slowly pour in the oils, whisking until blended. Set aside.

2. To prepare the salad: Combine the spinach, jicama, jalapeño, red onion, mango and cilantro in a bowl. Add about half of the vinaigrette and toss well. Taste and adjust seasoning with a little more salt, vinaigrette and lime juice if needed and serve immediately. (If making ahead, combine all of the salad ingredients except the spinach, and add that to the salad just before serving.)

Times Kitchen Note:

O Olive Oil from California makes good quality oils in both blood orange and lime, either of which can be used here. Or replace with extra-virgin olive oil.

Adapted from "Doña Tomas: Discovering Authentic Mexican Cooking" by Thomas Schnetz and Dona Savitsky with Mike Wille