photo by Lisa Hubbard
Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.
Ingredient Tip:
The pictured salad was made with gorgeous Tardivo radicchio, but standard Chioggia (round) or Treviso (endive-like) radicchio works just as well.
Recipe information
Yield
Makes 4 servings
Ingredients
1/3 cup chopped fresh basil plus 8 whole large basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
8 radicchio leaves, thick ends trimmed
2 large mangoes, peeled, halved, thinly sliced
8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)
Preparation
Step 1
Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.
Step 2
Overlap radicchio, mangoes, cheese, and basil leaves on plates. Drizzle with vinaigrette. Serve, passing remaining vinaigrette.
Nutrition Per Serving
Per serving: Calories 304
20g fat (7g saturated)
23mg cholesterol
86mg sodium
18g carbohydrate
2g fiber
13g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1124875/2?mbid=HDEPI) ›
Recipe notes
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