- Dressing
- 1/4 cup golden raisins
- 1 cup boiling water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons malt vinegar or red-wine vinegar
- 1 tablespoon finely chopped fresh cilantro leaves and tender stems
- 1 teaspoon minced ginger
- 1 fresh green Thai, serrano or small jalapeno chile, stemmed and finely chopped (see Note)
- 1/8 teaspoon salt
- Salad
- 8 cups mesclun or other mixed baby salad greens
- 1 large ripe, firm mango, peeled (see Tip) and diced
- 1 medium red bell pepper, seeded and cut into julienne slices
- To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins to a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.
- To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.