Overview:
You know you’ve reached the top of your culinary game when you invent a cuisine. Jade Mountain’s Chef Allen Susser took the lush and exotic ingredients growing right outside his kitchen and created “Jade Cuisine.” While the menu of a master chef is usually out of reach, we reconstructed a few of Chef Susser’s blissful dishes in this issue of Galavante. However, we wouldn’t blame you if you wanted to go to Jade Mountain yourself and sample the real deal. Here are our adapted recipes, inspired by recipes around the web. Now, we focus on a market salad:
Market Salad Recipe:
With acres of fresh produce, salads at Jade Mountain are much more than just greens tossed into a bowl. Our version incorporates two items indigenous to the resort – cashews and mangos.
Serves 4–6
Prep time: 20 minutes
Ingredients:
Spiced cashews:
2 cups cashews
2 tablespoons olive oil
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
Mango vinaigrette:
1 mango, peeled, pitted, and pureed
1/4 cup cider vinegar
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Salad:
1 head red-leaf lettuce, chopped
1 head Boston-leaf lettuce, chopped
4 red bliss potatoes, boiled, and cut into wedges
1 cup cherry tomatoes, sliced in half
1 shallot, minced
Directions:
For cashews: In a large bowl mix cashews, oil, and spices until the nuts are covered evenly. Add cashews to a large skillet over medium heat and heat until nuts are warmed through.
For vinaigrette: Whisk vinegar and olive oil into mango puree until thickened. Season with salt and pepper.
For salad: Toss about 2 tablespoons of vinaigrette with all salad ingredients. Sprinkle spiced cashews on top and serve with extra dressing on the side.
