Instructions: * Note: Make pickling liquid in a medium saucepan by combining the white vinegar, sugar, crushed garlic, crushed Thai chiles, and crushed lemongrass. Bring to a boil over medium heat. Remove from heat, transfer to a bowl, and let cool.

Slice down either side of the pit of the mango, leaving you with two halves. Using a mandoline, run the mango lengthwise down the blade leaving you with thin slices. Add mango to pickling liquid, and pickle for about 30 minutes.

Make dressing in a medium-size bowl, combining chile sauce, 1 tablespoon reserved grapefruit juice, and 1 tablespoon pickling liquid. Whisk in 2 to 3 tablespoons olive oil to emulsify. Season with salt and pepper. If too hot, add more pickling liquid.

In a large bowl, mix endive, watercress, shallot, lemongrass, garlic, chile, mint, cilantro, basil. Toss in half of the grapefruit pieces. Add dressing to salad, and toss. Drain the pickled mango; set aside.

Divide salad equally among four plates. Divide the pickled mango equally, and place on top and around greens. Garnish each plate with remaining grapefruit pieces, 1 tablespoon shredded coconut, Thai pickled lemon, and cilantro sprigs. Serve immediately.

Serves 4.

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