Papaya and Avocado Salads with Hawaiian Vanilla Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. *Available at gourmet grocery stores and from
4. Make ahead: Mix vinaigrette up to 1 day ahead and chill.
5. Note: Nutritional analysis is per serving.
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