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Compliments of the Chef: Manuel Peruyero’s Mango Salad

 

Mango & Arugula Salad, Compliments of Chef Manuel Peruyero

During the entire month of August, Starwood Hotel Group’s The Westin Resort & Spa, Los Cabos is celebrating the fruit of the season – the mango – by introducing new menu items and specials during its Mango Festival.

There are a thousand types of mangos and the Criollo variety that is grown along the Peninsula of Baja California Sur – and especially in the area of Los Cabos — is in its peak season from mid-July through August.

Under the helm of Manuel Peruyero, executive chef for The Westin, Los Cabos, the resort’s Four Star Diamond award-winning Arrecifes Restaurant debuts menus this month that feature appetizers, entrées, desserts and cocktails, all made using fresh, local mangos.

Chef Manuel Peruyero has been kind enough to share with us his recipe for mango salad. ¡Buen provecho!

Ingredients:

mango
arugula
frisse
pumpkin seeds
fennel
Tajin chili seasoning
Ramonetti cheese with basil

Dressing:

sherry vinegar
roasted shallot
olive oil
kosher salt
black pepper

Instructions:

Peel and cut the mango into bite-size pieces
Wash the arugula
Clean and wash the frisse
Roast pumpkin seeds in a pan; once they are roasted, mix in Tajin seasoning
Clean the fennel and put into cold water
Cut the cheese into bite-size pieces

Mix first four dressing ingredients together, finishing with salt and pepper, to taste. Arrange mango and cheese on the plate and surround with fennel, arugula and frisse. Top with the dressing and finish with the roasted, seasoned pumpkin seeds.