mango and red onion salad
Select a rather firm mango –
It will be easier to slice!
Cut into thin slices.
Place them in a bowl.
Thinly slice a red onion.
Take a celery heart (the most tender part of the celery,)
Rinse and slice as thinly as possible.
Snip chives with kitchen shears, and
Add these ingredients to the bowl.
In another bowl, place:
Three spoonfuls of very fragrant olive oil.
Over the oil, press the juice of
One lime and
Half a lemon.
Pour in:
A small spoonful of orange flower water,
A pinch of coarse Guérande sea salt
Add:
The seeds of a scraped vanilla bean.
Taste the sauce and adjust as needed.
Pour the sauce over the mango.
Carefully mix all the ingredients by hand:
The mango is fragile.
Cover the bowl with saran wrap, and
Refrigerate before serving.
- I never put too much salt, and I do not add pepper,
as I prefer a twist of freshly ground pepper from a pepper mill directly over the food in the plate,
and a few crunchy grains of salt – it is tastier and more flavorful.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
Yet another delicious preparation,
inspired by far-away islands,
to be savored by itself,
or as a side.
very easy 
As an appetizer or as a side dish...
Very original with a white fish,
such as monkfish, sea bass, sea bream, jumbo shrimp a la plancha,
or marinated scallops.
➢ 1 mango for 4
➢ 1 red onion
➢ 1 celery heart
➢ Half a bunch of chives for the sauce, as follows:
o Olive oil
o Juice of one lime
o Juice of half a lemon
o One teaspoon orange flower water
o Pinch of coarse Guérande sea salt
o The seeds of a scraped vanilla bean