| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Mexico, Salads, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ripe Hawaiian papaya |
| 1 |
t |
Sugar |
| 2 |
T |
Fruity olive oil, PLUS |
| 1 |
t |
Fruity olive oil |
| 1 |
T |
Fresh lime juice |
| 1/4 |
t |
Kosher salt |
| 1 |
|
8 oz hearts of palm |
|
|
drained and rinsed |
| 8 |
|
Lettuce leaves, washed and |
|
|
dried |
| 1 |
|
Red onion, sliced into rings |
INSTRUCTIONS
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 350F oven, turning
twice, for 15 minutes. Do not overbake or they will become tasteless.
Cook and 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. [ SOURCE 1998-Ap http://www.melissas.com/ ]
>>Hanneman/Buster Notes: "Ensalada de Palmitosy Papaya" Recipe by:
Meatless Mexican Home Cooking, by Nancy Zaslavsky Posted to MC-Recipe
Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 17, 1998
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