| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1 |
|
Ripe papaya |
| 1/2 |
sm |
Honeydew melon |
| 1 |
|
Charantais melon; (perfumed orange |
|
|
; flesh) |
| 2 |
tb |
Cashew nuts |
| 12 |
oz |
Chicken; cooked |
| 2 |
|
Bulbs Florence fennel |
| 4 |
oz |
Seedless green grapes |
| 2 |
|
Pieces stem ginger |
| 1 |
tb |
Sesame seeds |
| 2 |
tb |
Cr.me fraiche |
|
|
Zest and juice of 1 fresh lime |
| 1/2 |
ts |
Caster sugar |
|
|
Salt and freshly ground black pepper |
| 2 |
oz |
Baby spinach leaves |
INSTRUCTIONS
Do not make the mistake of treating this as a dessert salad. It needs
proper seasoning to counterbalance the sweetness of the fruit.
The dressing:
Slice the stem ginger thinly and then with a small sharp knife, cut
the slices into match stick size pieces. Add to the creme fraiche
with the zest and juice of lime, sugar, salt and pepper. Taste and
adjust if necessary.
Dry fry the sesame seeds in a non stick pan to release the flavour,
until they are golden. Do the same with the cashew nuts.
The salad:
Cut the chicken into cubes. Finely slice the fennel bulbs. Peel the
papaya and melon. Remove the fibrous centre and the seeds of each.
Cut the flesh into cubes. For a special effect use a melon baller to
cut spheres of the fruit. Mix together the prepared fruit, grapes,
toasted cashew nuts, fennel and chicken. Season to taste.
Pile on to a bed of washed and dried baby spinach leaves. Pour over
the dressing and scatter with the toasted sesame seeds.
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