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THAI PAPAYA-TOMATO SALAD




Source of Recipe


chef John Stehling of Asheville's Early Girl restaurant


List of Ingredients




Ginger dressing:

1 teaspoon minced gingerroot

2 tablespoons apple cider vinegar

1 tablespoon sugar

1/4 cup peanut oil

Salad:

1 green papaya, peeled, halved, seeded and chopped into 1/2-inch cubes

2 tomatoes (sweeter varieties are best), cored and chopped into 1/2-inch cubes

6 Thai chiles, seeded and finely chopped

2 stalks celery, diced

5 lime leaves, finely chopped (available in gourmet or Asian markets)

2 cups green beans, blanched and cut into 1-inch lengths

3 cloves garlic, finely chopped

Juice of 1 lime

1/2 red onion, sliced

Lettuce

Recipe



COMBINE ginger, vinegar and sugar in a blender on medium speed; slowly pour in oil until blended.

TOSS salad ingredients in a bowl with ginger dressing (either toss the lettuce with the other ingredients or plate the salads individually on top of the lettuce leaves).