Papaya, Cashew and Frisée Salad

• HEALTHY
• VEGETARIAN

Ingredients

1. 1 tablespoon vegetable oil
2. 3 garlic cloves, thinly sliced
3. 1 medium shallot, thinly sliced
4. 1 small carrot, finely diced
5. 1 small red bell pepper, finely diced
6. 1 red Thai chile, thinly sliced
7. 1/4 cup fresh lime juice
8. 3 tablespoons unseasoned rice vinegar
9. 2 tablespoons light brown sugar
10. 2 tablespoons granulated sugar
11. 1/2 teaspoon chili oil
12. Salt
13. 1 teaspoon sesame seeds
14. 3 cups packed frisée lettuce (4 1/2 ounces), torn into bite-size pieces
15. 2 ripe 3/4-pound papayas—peeled, seeded and cut into 1-inch cubes
16. 6 canned whole water chestnuts, drained and cut into thin rounds or 2 ounces jicama, peeled and cut into 1-by-1 1/4-inch slices
17. 1/4 cup salted roasted cashews
18. 2 tablespoons finely julienned fresh ginger

1. Heat the vegetable oil in a medium skillet. Add the garlic and cook over low heat until golden, about 1 minute. Add the shallot, carrot, bell pepper and chile and cook over moderate heat, stirring occasionally, until the carrot is softened, about 7 minutes. Add the lime juice, vinegar, brown and granulated sugars and chili oil and bring to a boil. Remove from the heat and let cool slightly. Transfer the contents of the skillet to a blender and puree. Season with salt.
2. In a small skillet, toast the sesame seeds over moderately high heat until golden, about 40 seconds; let cool. In a large bowl, toss the frisée with the papayas, water chestnuts, cashews and ginger. Add about 1/3 cup of the dressing and toss to coat. Mound the salad on plates, sprinkle with the toasted sesame seeds and serve.