Third Street South’s al fresco dining mainstay, Handsome Harry’s has mangoes on the mind.
Inspired by the George Benson lyric “Summer breeze makes me feel fine. Blowin’ through the jasmine on my mind,” Handsome Harry’s executive chef Tony Biagetti was swayed by the sweet topical nectar of the mango for the restaurant’s summer menu, aptly named, Summer Breeze.
A native of Piscataway, New Jersey, Biagetti has come under the influence of his adopted Paradise Coast home, helming Handsome Harry’s kitchen for more than five years now, mixing and matching tropical and American flavors for a true Pan-American menu that follows the lead of the seasons and locally available fare.
Case in point, mangoes. It is not quite summer in South Florida without a hearty dose of mangoes (for those with a fruiting tree know how much of a pain they can be when mowing the lawn). The Summer Breeze menu utilizes the fruit in an array of dishes, including as a compliment to his signature lobster salad; a mango salsa topping for blackened Mahi Mahi tacos; and as a base to the Bostonian salad, both as a chopped foundation and in a mango vinaigrette (read on for the recipe).
Other summer specials include locally caught seafood for dayboat freshness, and an influx of light, crisp salads and pasta dishes, not only bringing some decided Mediterranean flavor, but to combat the insufferable heat and humidity this time of year brings to the area.
To help prime the palate of all you mango-loving Paradise Coasters, Biagetti and Handsome Harry’s has passed along the recipe for the Bostonian salad, a tropical flavor bursting salad with a grilled salmon kicker. Enjoy!
The Bostonian Salad
Yields 4 servings
Preheat your gill 20 minutes till cook time. The salmon can also be baked, steamed or sautéed if preferred.
- 4 Scottish salmon fillets (approximately 6 oz. each), lightly oiled and seasoned with salt and pepper to taste
- 2 heads organic Boston Bibb lettuce, peel apart carefully and set aside in a large bowl
- ½ cup toasted almonds
- 12 large slices of ripe mango
- 1 cup sliced hearts of palm
- 8 oz. goat cheese, crumbled
- 8-12 oz. mango vinaigrette (recipe below)
Place the salmon fillets skin side up upon the grill and shut the lid. Let cook 2 minutes and turn, cook 2-3 more minutes. This will bring you to a med rare point. A few more minutes each side and you will be almost cooked through. Remove the fillets at the desired temperature and set aside.
Place the mango slices onto large chilled plates (4). Toss the lettuce with the mango vinaigrette and arrange atop the mango slices. Sprinkle with hearts of palm, almonds and goat cheese, add salmon on top and finish with a splash of vinaigrette.
- 2 cups Mango juice
- 1 Shallot, diced finely
- ¼ Jalapeno pepper, diced finely
- 1 cup Olive Pomace oil
- ¼ cup Rice vinegar
- ½ tablespoon salt and pepper (equal parts)
Combine and mix well.
Recipe courtesy of Chef Tony Biagetti and
1205 Third Street S.
Naples, FL 34102