Yardbird Southern Table & Bar
Butter Lettuce and Grilled Mango Salad

Beni Seed Vinaigrette Ingredients:
1 tablespoon honey
2 tablespoons sesame paste
1/4 cup champagne vinegar
6 tablespoons canola oil
1 tablespoon chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water

Instructions:
Whisk all ingredients together until thoroughly combined

Toasted Sweet Pecan Ingredients:
2 pound pecan pieces
2 tablespoons honey
1 tablespoon kosher salt
1/2 teaspoon paprika
3 tablespoons canola oil
2 tablespoons brown sugar

Instructions:
Heat the oven to 350 degrees. Toss all ingredients together, spread the nuts on a sheet pan, and bake for 15 minutes, or until toasty and fragrant. Remove from the oven to cool, and store in an air-tight container if not using right away; you will only use a portion for the salad.

Pickled Onions Ingredients:
1 red onion, peeled and thinly sliced into rings
1 cup red wine vinegar
4 tablespoons sugar
2 tablespoons kosher salt

Instructions:
Whisk the vinegar, sugar, and salt together until dissolved. Submerge the rings in the mixture and set aside.

Salad Ingredients:
2 heads butter lettuce, washed, dried, and leaves separated
2 teaspoons toasted sesame seeds
2 cups halved grape tomatoes
4 ripe but slightly firm mangoes
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon paprika

Instructions:
Heat a grill or pan to high. Peel the mangoes and cut the flesh away from the seeds. Leave the fruits in whole large pieces and toss with the canola oil, salt, and paprika in a large bowl. Grill the mangoes until charred (about 2 minutes.)
Chop the grilled mango into bite-size pieces. Gently toss the butter lettuce, mango, and tomatoes a bowl with the vinaigrette. Season to taste with salt and pepper. Scatter pickled onion, pecans, and toasted sesame seeds over the top, and serve immediately. Makes 4 to 6 servings.

Yardbird Southern Table & Bar, 1600 Lenox Avenue (at 16th Street); 305-538-5220.

Photo: Courtesy Yardbird