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1
For the dressing, heat the oil with the chili pepper over low heat until the oil reaches 125 to 135 degrees, or warm to the touch.
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2
Remove from the heat and allow to steep for two hours.
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3
Reserve.
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4
In a bowl, combine the vinegar, mustard and the seasonings and mix thoroughly.
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5
Gradually whisk in the chili oil.
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6
Set aside.
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7
For the sauce, in a small bowl combine the yogurt and mayonnaise and whisk in the curry.
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8
Allow to set for half an hour.
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9
Then add the remaining ingredients for the sauce.
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10
Cover and chill.
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11
Tear the greens into bite-size pieces.
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12
Wrap in a towel and refrigerate.
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13
Refrigerate the artichoke hearts.
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14
Bring a small pot of lightly salted water to the boil.
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15
Add the beans and cook for two to five minutes, or until just tender.
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16
Drain under cold water and drain again.
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17
Set aside.
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18
Repeat the process with the carrots and cook for three to five minutes or until just tender.
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19
Drain under cold water and drain again.
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20
Combine the diced mango with the lemon juice in a small bowl and cover tightly.
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21
For the fish, in a large Teflon pan, melt one tablespoon of butter over medium heat.
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22
Cook the fish over medium heat for two or three minutes on each side.
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23
Set aside in a warm place.
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24
In a large bowl, combine the greens, vegetables and remaining mango with enough dressing to coat the greens.
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25
Divide among four plates.
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26
Carefully place the sole over the greens.
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27
Serve immediately and pass the sauce at the table.
