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Papaya, Cashew and Frisee Salad



Heat the vegetable oil in a medium skillet.
Add the garlic and cook over low heat until golden, about 1 minute.
Add the shallot, carrot, bell pepper and chile and cook over moderate heat, stirring occasionally, until the carrot is softened, about 7 minutes.
Add the lime juice, vinegar, brown and granulated sugars and chili oil and bring to a boil.
Remove from the heat and let cool slightly.
Transfer the contents of the skillet to a blender and puree.
Season with salt.
In a small skillet, toast the sesame seeds over moderately high heat until golden, about 40 seconds; let cool.
In a large bowl, toss the frisee with the papayas, water chestnuts, cashews and ginger.
Add about 1/3 cup of the dressing and toss to coat.
Mound the salad on plates, sprinkle with the toasted sesame seeds and serve.