Ingredients
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2 small ripe golden papayas
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2 oz pine nuts, toasted
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1 head romaine lettuce
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5 oz baby arugula
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3 oz sunflower sprouts
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1 shallot, minced
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1/4 cup rice vinegar
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1/2 cup extra-virgin olive oil
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
Yield Makes 4 first-course servings
Preparation
- In a small bowl, whisk together shallot, vinegar, olive oil, salt, and pepper. Set aside.
- In a large bowl, combine lettuce leaves, arugula, and sprouts. Add vinaigrette and toss carefully. Divide greens and sprouts among 4 plates.
- Cut papayas lengthwise in half. Remove and discard seeds and scoop out papaya pulp with a melon baller and place on salad. Add toasted pine nuts and enjoy! You may also dry the papaya seeds and use them as a replacement for the pepper seeds next time.