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Salad
Latin American
4 - 8 servings
35 minutes
15 minutes
1 ripe Tai Nung Papaya
1 teaspoon sugar
2 tablespoons fruity olive oil plus 1 tsp
1 tablespoon lime juice (fresh)
1/4 teaspoon kosher salt
8 ounces Hearts of Palm, drained and rinsed
8 large Organic Leaf Lettuce, washed and dried
1 red onion, sliced into rings
Cut the papaya in half lengthwise.
Scoop out the seeds, put them in a strainer, and rinse.
Cover the papaya in plastic wrap and reserve.
Arrange the seeds on a baking sheet and bake in a 350° oven, turning twice, for 15 minutes. Do not overbake or they will become tasteless. Dry.
Place seeds in a mortar and crush with a pestle to a coarse grind (or use the bottom of a heavy skillet) so you get at least 1 tablespoon.
In a bowl, dissolve the sugar in the oil, lime juice, and salt.
Add the hearts of palm and mix.
Arrange the lettuce on a serving plate.
Slice the reserved papaya and place the slices attractively over the lettuce.
Mound the hearts of palm and dressing in the center of the plate.
Cover with onion slices and sprinkle with the crushed papaya seeds.
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