Recipe #3263
Endive-Papaya Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 endives, leaves separated and washed
- Juice of 1/2 lemon
- 2 small papayas, peeled and cubed
- 1/2 cup (125 mL) toasted walnuts*
- 1/4 cup (60 mL) watercress
- Dressing
- 1 Tbsp. (15 mL) Dijon mustard*
- 1 tsp. (5 mL) honey*
- 2 Tbsp. (30 mL) balsamic vinegar*
- 1/3 cup (80 mL) olive oil*
- 1 tsp. (5 mL) sesame oil
- Freshly ground pepper to taste
Preparation
In a bowl, sprinkle endive leaves with lemon juice to prevent discolouration. Arrange endive leaves in four plates, add cubed papaya, walnuts and watercress.
In a small bowl, mix mustard with honey, balsamic vinegar, olive oil, sesame oil and pepper. Drizzle dressing over salad and serve.
Suggestion
Use just one endive, coarsely chop leaves and mix with other greens.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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