| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Condiments |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Papaya; cut into small cubes |
| 1/2 |
c |
Mango; cut into small cubes |
| 1/2 |
c |
Pineapple; cut into small cubes |
| 1 |
tb |
Mint leaves; chopped fine |
| 2 |
tb |
Cilantro; chopped fine |
| 1 |
tb |
Apple cider vinegar |
| 1 |
ts |
Extra-virgin olive oil |
| 4 |
|
Beautiful dill leaves for decoration, (4 to 5) (optional) |
|
|
Salt and pepper to taste* |
INSTRUCTIONS
Toss gently and serve with the Salmon and Scallop Cakes. (see separate
recipe)
Source: <http://www.chefjeanpierre.com/order.html>
<http://www.chefjeanpierre.com/index.html>
Chef Jean Pierre's Cooking School c/o The Left Bank Restaurant Web Site
214 S.E. 6th Ave., Ft. Lauderdale, FL 33301 (954)462-5376
<http://www.chefjeanpierre.com/http://www.univox.com/>
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Laura
J.Bettingen" <labette@sprynet.com> on Oct 17, 1997
A Message from our Provider:
“Jesus: Because with God only perfection will do”