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Country Ham and Mango Salad

  • Total Time:
  • Servings: 4

At his new Bar Americain, in New York City, Bobby Flay serves a sampler of country hams from Kentucky, Texas and Virginia. Incredible on their own, country hams are also great in a salad with juicy mangoes.


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KEY: Spring, Summer, Fast - Column, Easter, Mother's Day, American, Salads, Fast, No-Cook, Dinner, Lunch

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  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon molasses
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces mesclun greens (8 cups)
  • 2 ripe mangoes, peeled and thinly sliced
  • 4 ounces thinly sliced country ham or prosciutto

How to make this recipe

  1. In a small bowl, whisk the vinegar with the mustard and molasses; season with salt and pepper. Add the olive oil in a thin stream, whisking until emulsified.
  2. In a large bowl, toss the greens and mangoes with two-thirds of the dressing. Transfer the salad to a platter and top with the ham. Drizzle the remaining dressing over the ham and serve.
Contributed By Photo © Tina Rupp Published July 2005

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