For me, this salad is refreshing and warming at the same time. Mango reminds me of a turquoise sea, and the fennel licorice taste awakens the warmth of exotic spices.
The salad has a whole palette of flavors and textures – it is fresh and juicy, creamy and crunchy, sweet and sour with almost unnoticeable touch of heat. And it is light and healthy.
A vibrant taste of this salad goes well with roast beef, lamb, chicken, turkey, or fish. It greatly compliments roasted or grilled pork. There is something delightfully intriguing in a pork-and-fennel combination. Must try!
In a blender or food processor blend cilantro, lime juice, honey, red pepper flakes or cayenne pepper, black pepper, and salt until creamy. If using, stir in the zest.
In a large salad bowl or platter, arrange the spring salad greens or arugula. Top it with the fennel and mango. Drizzle with the cilantro dressing. Garnish with the fennel fronds.
A ‘mandoline’ type slicer is the best for slicing a fennel bulb.
The number of mangoes depends on their size and the size of the seeds.
Cook with pleasure and enjoy the world!