Doing Things Twice: Mango Salad and Duck Prosciutto

Some parents have to ask their kids “if Jimmy jumped off a bridge would you” because their kids are liable to follow. Not me. My parents had to be out in front, pulling dangerous objects (electrical sockets, sharp knives) out of my path, hoping that I did not get the idea to jump off a bridge. I never feared trying things once, and I certainly didn’t need a friend to do it first. No, my problem is with doing things a second time.

This continues to be true with my cooking. I have a lot of mangoes and duck prosciutto, I’ll make a daringly spicy salad. That’s easy. What’s harder for me is to go back and try it a second time. To make those improvements. As you can see on my blog (and all of my elementary school teachers knew) I don’t like to go back, to check my work, to re-do anything. But this is my big area for improvement. Instead of just making things once, I will make them a second time. And you know what? My mango salad was better the second time! The picture above is from the first time, we discovered the prosciutto imparts more taste when it is chopped up in small pieces where they coat and stick to the mango chunks. I chose this picture, though, because it is prettier with the swoosh of prosciutto running through.

This makes enough for 8-10 people as a side dish or appetizer:

2 Mangos, diced

1/2 red onion, diced

Juice of 2 limes

1 Tablespoon Sambal Oelek (Sriracha aka rooster sauce should work too)

1 Teaspoon of Soy Sauce

1 Teaspoon sesame oil

7 thin slices of duck prosciutto, chopped

Mix the soy, oil, lime juice and sambal together, mix the onion and mango together. Pour the dressing over the onion and mango and toss to coat. This was an important order to do things, because it really helped adhere the small pieces of prosciutto to the mango instead of letting them fall to the bottom of the bowl. Toss in the prosciutto and mix well, serve immediately or chill up to 2 hours in the fridge, then return to room temperature to serve.


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