For the dressing, combine all of the ingredients except oil and mix. Whisk vigorously while slowly drizzling in the oil, continue whisking until the dressing is emulsified into a thick bright yellow dressing. Alternatively, place everything in a jar and shake vigorously.
For the beans, bring a large pot of salted water to a boil. Place your beans in the pot, cover and boil for 3 minutes. They should just begin to become tender but retain plenty of crunch and colour in them. Drain the beans and place under cold running water (or ideally a bucket of iced water), for a couple of minutes until cool. This will stop the cooking process and preserve the beans' beautiful bright colours. Transfer to the paper towels (or clean kitchen towel) to dry.
Toss your greens with some of the dressing, just enough to gently coat each leaf but not drown it in the dressing (you may not need all of the dressing.) Toss the beans with a teaspoon or so of the dressing. Plate by placing some of the greens and topping them with the beans and papaya chunks. Grind some black pepper over the salad.
For simple dishes such as this one, with so few ingredients, the quality of your ingredients makes or breaks the dish. I used Swiss Chard and an assortment of lettuce straight from the garden. In addition, slight bitterness of Swiss Chard perfectly complimented the sweetness of papaya. If possible, try to use a few different kinds of greens.
Ingredients
Directions
For the dressing, combine all of the ingredients except oil and mix. Whisk vigorously while slowly drizzling in the oil, continue whisking until the dressing is emulsified into a thick bright yellow dressing. Alternatively, place everything in a jar and shake vigorously.
For the beans, bring a large pot of salted water to a boil. Place your beans in the pot, cover and boil for 3 minutes. They should just begin to become tender but retain plenty of crunch and colour in them. Drain the beans and place under cold running water (or ideally a bucket of iced water), for a couple of minutes until cool. This will stop the cooking process and preserve the beans' beautiful bright colours. Transfer to the paper towels (or clean kitchen towel) to dry.
Toss your greens with some of the dressing, just enough to gently coat each leaf but not drown it in the dressing (you may not need all of the dressing.) Toss the beans with a teaspoon or so of the dressing. Plate by placing some of the greens and topping them with the beans and papaya chunks. Grind some black pepper over the salad.
For simple dishes such as this one, with so few ingredients, the quality of your ingredients makes or breaks the dish. I used Swiss Chard and an assortment of lettuce straight from the garden. In addition, slight bitterness of Swiss Chard perfectly complimented the sweetness of papaya. If possible, try to use a few different kinds of greens.
