Daniel Humm's Radicchio Salad with Mozzarella, Mango and Basil

Ingredients

Cooking Directions

For the basil oil:

Combine the basil and oil in a blender and blend thoroughly on high speed. Transfer the mixture to a medium saucepan and cook over medium heat, whisking vigorously, until the oil reaches 220°F. Chill the oil over ice and then strain through a coffee filter.

For the lemon vinaigrette:

In a mixing bowl, whisk together the lemon oil and lemon juice. Season with the salt.

To finish:

Cut off the bottom of the radicchio and reserve the tips. They should be about 3 to 4 inches long, and you should have 112 pieces total. Place the radicchio in a mixing bowl with the mango wedges and dress with the Lemon Vinaigrette. Place a buffalo mozzarella in the center of a plate and season it with a pinch of black pepper and a pinch of fleur de sel. Arrange 4 mango wedges and 14 leaves radicchio on the plate and garnish with 8 sprigs basil. Spoon 1 teaspoon Basil Oil on the salad. Repeat with the remaining ingredients, to serve 8.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Daniel Humm.