Mario Rodriguez-Salazar recently graduated from The French Culinary Institute and landed a terrific position at the trendy Malaysian restaurant Fatty Crab on the Upper West Side (76th and Broadway). One of his favorite starters at the restaurant is the Green Mango Salad ($10). Fruit is a great addition to any salad, and this Southeast Asian one boasts a cornucopia of julienned mango, pineapple, an papaya. Lucky you, lucky me— Mario shared the recipe for the ginger dressing with Creative Delites. So, you can try your hand at making this impressive dish right at home. Or, get a glimpse of what the Fatty Crab guys will be displaying at the Taste event on Nov. 2, sponsored by NY Magazine.
Recipe by: Fatty Crab
Mario Rodriguez-Salazar of Fatty Crab, Upper West Side
FOR THE SALAD:
FOR THE GINGER DRESSING:
(Yields 1 quart)
1 1/2 cups japanese rice vinegar
1 1/2 cups lime juice
8 oz palm sugar, crushed
8 oz young ginger, peeled and sliced
3 garlic cloves
2 oz cilantro root
Salt, to taste
1. Prep all ingredients as directed.
2. Blend ingredients in vita prep or heavy duty blender.