Sour mango and pesto salad with marinated tomatoes and asparagus
COOKING WITH MEREDITH — The abundance of fresh herbs available to Bangkok is astonishing, but the staggering price tags of these flavorful bundles can leave one gasping. Regularly purchasing green herb bouquets is a simple and affordable way to brighten the mood and flavors of any dish.
Today’s recipe revamps classic Italian pesto with a Thai twist. Thai basil is a bit spicier than its Italian cousin, and when pulverized into a green oozy sauce it takes on a slight peppery flavor. Counter-balance that pungent green taste with rich toasted peanuts and a burst of freshness from lime. This pantry favorite is a little time-consuming, but well worth the effort when it transforms plain spaghetti into something spectacular.
My recent kitchen adventures have revealed that unripened sour mango is the perfect companion to fragrant, hand-beaten pesto. But perhaps the crowning jewels of this salad are the marinated tomatoes, which bring the necessary balance of sweetness and color to this savory salad. Try this fresh spin on sour mango salad – it’s sure to become a kitchen regular.
Pesto:
3 bunches of Thai basil
3 garlic cloves
3 Thai chilies
1 lime wedge
3 tablespoons toasted peanuts
3 tablespoons Parmesan cheese
½ cup olive oil
¼ teaspoon salt
Marinated Tomatoes:
1 cup of tomatoes
1 garlic clove
1 tablespoon olive oil
1 tablespoon white vinegar
1 lime
2 teaspoons sugar
pinch chili flakes
salt and pepper to taste
Salad:
2 sour mangos
1 cup asparagus
Begin the pesto by washing and stripping the leaves from the stem. To easily peel the basil leaves hold the stem at the top and with your other hand firmly grip the stem and pull in the opposite direction. The leaves will fall off the stem effortlessly. I like to pulverize the basil in a som tam mortar and pestle, but a blender or food processor will do the job with less effort. If you choose an electrical method, simply load all of the pesto ingredients and hit the start button. Slowly swirl in the olive oil and finish with parmesan cheese.
However, I suggest purchasing an inexpensive mortar and pestle at your local market because pounding the basil leaves bruises the herbs to create a more intense, fresh flavor. I begin the pesto by dropping the garlic cloves, chili and salt into the mortar. Pound until the garlic releases much of its moisture. Then add the peanuts and continue pummeling until the mixture reaches a smooth consistency. In segments, add and beat the basil leaves. Lubricate the leaves with a bit of the oil to aid this process. Once finished stir in the remaining oil, lime and Parmesan cheese. Taste and adjust the seasoning to your palate. I suggest refrigerating the remaining pesto in a jar. Add a spoonful of the green goo to plain pasta and in no-time flat you have a knock out bowl of noodles.
Next, prepare the tomatoes by slicing into bite sizes. Smack the garlic cloves with the blunt side of your knife, to crush the flesh and release the skin. Remove and dispose the skin. Place all of ingredients into a bowl. Mix and marinate for at least two hours. I even suggest making these scrumptious beauties in the morning to reserve in the fridge during the day. However, if you are pressed for time, try using the seeds of a fresh pomegranate, the rose-hued fruit will bring a soft sweet flavor to the salad.
Onward to the salad, shred two sour mangoes or purchase them pre-shredded in your local market. Next wash and chop the asparagus into two-inch segments. Blanch the asparagus by dumping them into a pot of salted boiling water for approximately one minute. Remove and chill in a bowl of ice water. This will stop the asparagus from continuing to cook and lock in that lovely green color.
After the tomatoes have marinated and released 50 percent of their moisture, strain off the marinade. Using about half of the pesto toss all of the salad ingredients together. Once tossed, plate the salad and enjoy. This salad also saves nicely in the fridge making a wonderful lunch or snack the following day.
Buon appetito, na ka
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