PAPAYA AND AVOCADO SALADS WITH HAWAIIAN VANILLA VINAIGRETTE
Serves 12
RECIPE BY SUNSET June 2009
Time: 30 minutes, plus macerating time.
These delicately floral, fruity salads are built on individual lettuce leaves, making them easy to pick up and eat.
6 tablespoons Champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon sugar
1 Hawaiian (or other) vanilla bean*
24 medium-size butter lettuce leaves (from about 3 heads)
2 papayas, peeled and sliced
2 large avocados, peeled and sliced
In a small bowl, whisk together vinegar, oil, salt, and sugar. Cut vanilla bean in half lengthwise, scrape seeds from one half with the back of a paring knife, and add seeds and scraped pod to vinaigrette (reserve other half of pod for another use). Set aside at room temperature for at least 1 hour to let the vanilla flavor develop.
Arrange lettuce leaves on a large platter in a single layer. On each leaf, lay 1 or 2 slices of papaya and 1 or 2 slices of avocado. Drizzle vinaigrette over salad.
*Available at gourmet grocery stores and from hawaiianvanilla.com
Make ahead: Mix vinaigrette up to 1 day ahead and chill.
Posted by: pgeistfeld@yahoo.com
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