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Mango and Prosciutto Salad

Just a quick note here while I drag myself up from the sea of boxes, bags and miscellaneous bric-a-brac….ooof, moving is such an ordeal.

The only thing getting me through this move is this amazing house. 1/3 of an acre covered in fruit trees, strawberries, blueberries, an empty raised bed garden just waiting to be planted and a brand new chicken run set on a patch of fresh green grass. Ahhh, it’s paradise.

In a day we leave for a wedding in Calgary and I have to say goodbye already, but we have plans…oh do we have plans.

As we unpack box after box I visualize all the things we will do here (an island in the kitchen, yes please), shelves here or there, art over there, red shag carpet there.

Home. It’s those simple comforts that make a home, just like it’s the simple comforts that have gotten me through this long slog of moving.

Cohen’s warm little toes in the morning.

Dominoes warm little nose poking me to play ball for the eight millionth time….


But food is also comfort, and for me that often means a simple, thrown together salad. I try to make even the simplest salads that much more special by making the dressing from scratch, because that’s where a lot of the flavour ultimately comes from isn’t it? I just can’t take the thought of bottled dressing on my prosciutto salad….

So for the next week and a half, I leave you with this delicious salad and the happy thoughts of me making my own little nest in our new place. I am striving for perfection this time around and I think I may just achieve it.

Wish me luck!

One Year Ago: Skirt Steak Fajitas

Mango and Prosciutto Salad

Yield: Two meal size salads
Prep Time:  30 minutes
Cooking Time: None

For the Bulgur:
1 1/2 cups bulgur
3 cups chicken stock
1/2 tsp salt
1 tsp butter

For the Dressing:
1/4 cup reduced fat mayonnaise
2 tbsp buttermilk
juice of one lemon
zest of half a lemon
2 tsp grated fresh ginger
1 clove garlic, grated
1/2 cup minced cilantro
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
sea salt and fresh ground pepper to taste

For the Salad:
6 cups spring mix or arugula
2 ataulpho mangoes, diced
150 grams prosciutto (thin slices), sliced into strips or torn
2 green onions (scallions), diced
60g chèvre or fresh goat’s cheese, crumbled

1. For the Bulgur: In a medium sized saucepan, bring the stock, bulgur, salt and butter to a boil. Lower to a simmer, cover and cook for 5 minutes.
2. Remove from heat (keep covered) and allow to sit for 15 minutes.
3. Remove the lid, fluff with a fork and let stand at room temperature until needed.

1. For the Dressing: Combine all in the order they are shown, mixing vigorously.
2. Set aside in refrigerator until needed.

1. For the Salad: Arrange salads on plate in layers in order of the above list. So start with the greens and then the mangoes, etc.
2. Top witht he crumbled goat’s cheese.
3. Serve with dressing on the side or dribbled over with a spoon.

Similarly delicious recipes from other fabulous food blogs:

Mango Gazpacho on The Culinary Chase
Savory Mango Chutney & Cheddar Cheese Palmiers (Puffed Pastry Curls) on Cookin’ Canuck
Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes on Flavours of the Sun
Papaya, Prosciutto and Lime on Simply Recipes
Figs with Prosciutto, Mozzarella and Basil on Whipped, The Blog