This crisp green salad with a bright, tangy mango vinaigrette speaks to how the chefs and authors Michelle and Suzanne Rousseau like to cook at their restaurants and at home in Kingston, Jamaica. A celebration of vegetable-driven Caribbean cuisine and the bounty and variety of produce in Jamaica, the dish has become a signature for the two sisters. They shared the recipe with author Klancy Miller for her cookbook For the Culture: Phenomenal Black Women and Femmes in Food.
Excerpted from For the Culture: Phenomenal Black Women and Femmes in Food by Klancy Miller. Copyright © 2023. From Harvest, an imprint of HarperCollins Publishers.
Featured in: “My Dream Dinner Party Guest List: Every Black Woman in Food,” by Korsha Wilson.
Yield: 8–10 Time: 20 minutes Ingredients Mango Vinaigrette ⅓ cup white cane vinegar or apple cider vinegar 1 tsp. Dijon mustard 1 garlic clove, finely chopped 1 ripe mango, peeled, pitted, and cut into chunks (to make ½ cup purée) ⅔ cup extra-virgin olive oil Kosher salt and freshly ground white pepper Salad 1 pound mixed greens ¼ cup cilantro leaves ¼ cup mint leaves 1 ripe avocado, peeled, pitted, and sliced 1 red bell pepper, cored, seeded, and julienned 1 cucumber, peeled and julienned
