Make this cucumber & mango salad courtesy of Bulrush’s Rob Connoley
When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and still eat well in just a few simple steps – especially if you add a wine that complements your seasonal ingredients.
Cucumber & Mango Salad
Courtesy of Bulrush’s Rob Connoley
1 mango, chopped
1 cucumber, peeled and chopped
1 shallot, minced
2 Tbsp. fish sauce
2 Tbsp. lime juice
2 Tbsp. julienned mint
2 Tbsp. julienned basil
1 Tbsp. brown sugar
• Combine all ingredients, tossing well. Chill at least 1 hour before serving.
“With the sweet and tangy elements of this salad, I would opt for a wine with a few grams of residual sugar (but not sweet) and fruity character for the best balance of flavors. Dry riesling, chenin blanc or a brut sparkling wine will let the savory and herbal elements of the salad shine while allowing the mango to pop through as a fresh note. These wines will let the salad ingredients be the star without distracting contrast.” – Alisha Blackwell-Clavert, certified sommelier at Cinder House
Champalou 2020 Vouvray
Saint-Hilaire 2019 Blanquette di Limoux Brut
Tags : Recipes
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