Recipe - Hearts Of Palm And Papaya Salad

1 Ripe Hawaiian papaya
1 teaspoon Sugar
2 tablespoon Fruity olive oil; PLUS
1 teaspoon Fruity olive oil
1 tablespoon Fresh lime juice
One fourth teaspoon Kosher salt
1 cn (8 oz) hearts of palm;
drained and rinsed
8 lg Lettuce leaves; washed and
dried
1 Red onion; cut or sliced up into rings

Cut the papaya in half lengthwise. Scoop out the seeds, put them in a
strainer, and rinse. Cover the papaya in plastic wrap and reserve. Arrange
the seeds on a baking sheet and bake in a 350F oven, turning twice, for 15
minutes. Do not overbake or they will become tasteless. Cook and dry.

Place seeds in a mortar and crush with a pestle to a coarse grind (or use
the bottom of a heavy skillet) so you get at least 1 tablespoon.

In a bowl, dissolve the sugar in the oil, lime juice, and salt. Add the
hearts of palm and mix.

Arrange the lettuce on a serving plate. Slice the reserved papaya and place
the slices attractively over the lettuce. Mound the hearts of palm and
dressing in the center of the plate. Cover with onion slices and sprinkle
with the crushed papaya seeds.

[ SOURCE 1998Ap http://www.melissas.com/ ] Hanneman/Buster

Notes: "Ensalada de Palmitosy Papaya"

Recipe by: Meatless Mexican Home Cooking, by Nancy Zaslavsky

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 17,
1998