Redefining Salad

Up until this past year, when I thought of the term "salad," my mind filled with images of crisp romaine, carrot curls, some sharply tangy dressing, and maybe a nice piece of grilled fish to round it out. Sure, I've made other types of salads, plenty of dressings, and used every fat-loaded condiment known to minimize any aspect of health associated with salads. But recently, when changing the dessert menu for spring at the cafe where I work, I returned to the faithful idea of salad.
One of the new items on my menu is a mango cheesecake. Light, creamy, tropical, perfect for the warmer weather. But, this wasn't enough, oh no. What could make something so simple pop without compromising the mango flavor? A fresh and fat free dessert vinaigrette!
As a chef, the idea of simplicity appeals to me. As a writer, I return to a line from Shaw's Pygmalion: alliteration is natural to a poet. So mango cheesecake gets topped with mango mojito salad.
You can use this basic and versitile dressing for savory salads, too. Chop some romaine, slice in some mango and avocado, and maybe add some grilled shrimp, and you've got an amazing late spring meal. Or, drizzle over your favorite fruits for a refreshing dessert.
Mojito Vinaigrette
3 limes
1 lemon
1/3 C granulated sugar
10 mint fresh leaves
Zest 2 of the limes into a small bowl using either a rasp or peeler and knife. Combine with the juice of the 3 limes and the lemon. Blend in the sugar and allow to stand if needed. Don't worry, all of the sugar will dissolve. Finely mince the mint and add it to the dressing. The dressing will be better after sitting for an hour. Over time, the mint will discolor, but the flavors will be unaffected.
Read more: http://chriscancook.pnn.com/12167-the-front-page#ixzz0FWvHrlNr&B