Papaya, Cashew and Frisée Salad
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Jean-Georges Vongerichten was inspired to create this dish, now at Spice Market in Manhattan, after a nine-city tour through Asia. The papaya, cashews and dressing of julienned ginger and chiles are pure Thai. Tossing them with French frisée is pure Vongerichten.
- 1 tablespoon vegetable oil
- 3 garlic cloves, thinly sliced
- 1 medium shallot, thinly sliced
- 1 small carrot, finely diced
- 1 small red bell pepper, finely diced
- 1 red Thai chile, thinly sliced
- 1/4 cup fresh lime juice
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon chili oil
- 1 teaspoon sesame seeds
- 3 cups packed frisée lettuce (4 1/2 ounces), torn into bite-size pieces
- 2 ripe 3/4-pound papayas—peeled, seeded and cut into 1-inch cubes
- 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
- 1/4 cup salted roasted cashews
- 2 tablespoons finely julienned fresh ginger
- 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.
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.