Tropical Salad Cup
Ingredients
Joe’s Premium Radicchio (for lettuce cups)
Salad Blend
Joe’s Premium Treviso
Joe’s Premium Castelfranco
baby spinach leaves
Joe’s Premium Frisee
fresh mint chiffonade
Marinated Cucumber Slices
cucumbers
rice vinegar
Tropical Mango Vinegarette
1/4 c. Yuzu
1/4 c. white wine vinegar
1/2 c. seasoned rice vinegar
2 tsp. grated ginger
2 tsp. grated shallots
1 tsp. minced jalapeno
1 tbsp. cream of coconut
3/4 c. fresh ripe mango chopped
1 1/4 c. Joe’s Premium Extra Virgin Olive Oil
1/2 tsp. salt
Jicama Sticks
jicama
fresh lemon juice
tajin
Toppings
pineapple
toasted macadamia nuts
Fresh Joe’s Premium Figs
Directions
1. Lettuce Blend: Chop treviso, castelfanco and frisee and add to a bowl with baby spinach & mint.
2. Tropical mango vinagrette: mix yuzu, white wine vinegar, rice vinegar, grated ginger, grated shallots, minced
jalapeno, cream of coconut, chopped fresh mango, olive oil, and whisk together. Add salt & pepper to taste.
3. Slice pineapple and roast for 20 minutes at 360 degrees.
4. Slice cucumbers thinly and toss with rice vinegar. Let marinade for 15 minutes.
5. Peel jicama and cut into julienne shape sticks. Toss with fresh lemon juice and tajin to taste.
6. Slice figs in half and grill on BBQ or over the stove top.
Assemble
1. Separate Radicchio leaves from the head, keeping a cup shape.
2. Mix the lettuce blend and tropical mango vinagarette in a bowl.
3. Scoop the lettuce blend on the Radicchio cup. Top with the roasted pinapple, roasted figs, marinated cucumbers, jicama sticks and macadamia nuts.