When you want to dress to impress, your salad that is, try this papaya and champagne vinaigrette to make your vegetables and you feel fabulous! Papaya fruit is high in vitamin C, folate, potassium and other antioxidants and nutrients. Contrary to popular belief, not everything that is good for you has to taste bad, because papayas are delicious! Also you only need to use a little bit of champagne for this recipe, so you get to drink the rest;)
At the Mariposa Restaurant in the Neiman Marcus store at the Ala Moana Shopping Center in Honolulu, Hawaii, they serve their Papaya-Champagne Vinaigrette drizzled over an Applewood Salmon Salad that includes greens, Maui onion and goat cheese.
Mariposa Papaya-Champagne Vinaigrette Recipe
2 1/4 cups papaya puree (To make puree from fresh papaya, peel fruit and remove seeds; place chunks of fruit in blender. Puree until smooth.)
5 tablespoons sparkling wine
3/4 cup olive oil
2 1/2 tablespoons extra virgin olive oil
3/4 cup rice wine vinegar
2 1/2 teaspoons minced shallots
2 tablespoons sugar
Pinch of thyme
Put all ingredients in blender and puree until smooth. Tast and add more vinegar or sugar if needed. Dressing should be tart. Results will vary some, though, depending on the type of papaya and sparkling wine that you use.
This recipe is from the Star Advertiser By Request 2 cookbook by Betty Shimabukuro.
If you don't have fresh papayas in your local super market, or don't like the foreign ones they do have, we ship fresh Big Island Hawaii grown papayas to the mainland every week! Click on the links below for purchase information.