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The taste of summer pronounced.

Asparagus Anise Papaya Salad

 The second installment in my summer Recipe D’Jour series is a great dish for picnics, light meals or as an appetizer.  This salad is rather easy to make and I feel it really brings out the tastes and smell of summer.  I served this up for an out door lunch about a week ago and it was most splendid.  The weather was gorgeous; clear sunny skys, 80 degrees F with a light breeze, who could ask for anything more?  With this Asparagus Anise Papaya Salad added to the mix it was pure dining perfection out on a raised veranda looking onto a charming courtyard with the relaxing sounds of a quaint little fountain at its center.  This fare was created to be served in the pulchritudinous of the outdoors.

 

Serving Size: 4
Total Cost: $14.00
Prep Time: 30-45 minutes

 

Ingredient List:

  • Dressing
    • Papaya Nectar – 1 cup
    • Vegetable Oil – 1/3 cup
    • Shallot – 2 tablespoons (minced)
    • Lime Juice – 1 ½ tablespoons
    • Macadamia Nuts – ½ cup (Chopped)
  • Salad
    • Olive Oil – 2 tablespoons
    • Garlic – 1 clove (minced)
    • Asparagus – 1 ½ lbs
    • Anise Bulbs – 2 (quartered)
    • Hawaiian Papaya – 2 (peeled, seeded, sliced)
    • Avocado – 4 (peeled, pitted, sliced)
    • Mixed Salad Greens – 1lb

 

Step 1: Make DressingPeel the papayas and cut in half.  Scoop out all seeds. After which scoop out remaining insides with a spoon and put into a bowl.  Mash up the inside with a bean masher.  Put into a small saucepan and add oil and shallots. Bring to boil. Then let simmer and reduce for around 6 minutes, while stirring constantly.  Simmer until you have a semi thick liquid, be sure not to over cook papaya nectar or your dressing will have a burnt taste to it.  Remove from heat and whisk in macadamia nuts, limejuice, salt and pepper to taste.

What your nectar reduction should look like

The finished dressing

 

 

Step 2: Grill Anise Bulbs and Asparagus – Fire up the BBQ.  Cut the anise bulbs into quarters, cut about a ¼ off the stems of the asparagus.  Dry rub in salt and pepper. Grill till both are adequately soft and slightly charred.

 

Your grilled vegetables

Step 3: Arrange the SaladCut the remaining papayas either into chunks or strips. I would recommend strips if you are making the plates, but chunks if you’re making the salad family style.  Peel and pit the avocados, then slice long ways.  Spread the salad greens equally around the base of the plate.  Next arrange the papaya, asparagus and avocado pieces in an alternating pattern.  Finally plate out two anise bulb quarters to each salad.  Drizzle dressing over it.

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