Avocado And Papaya Salad

Papaya, avocado, and tomato tossed with a chilled dressing prepared from salt, white pepper, black pepper, white sugar, dry mustard, fresh lemon juice, minced garlic, tarragon vinegar, vegetable oil, olive oil, coddled egg and heavy cream. Salad is garnished with thinly sliced red onion and served over a bed of fresh greens.

Ingredients -

2 large Papayas, cut in 1" cubes
2 ripe Avocados, cut in 1" cubes
6 ripe Tomatoes, cut in 1" cubes
1 small Purple Onion, for garnish
Lettuce Leaves

Dressing:
2 teaspoons Salt
1 teaspoon White Pepper
1/2 teaspoon Black Pepper
1/2 teaspoon Sugar
1/2 teaspoon Dry Mustard
2 tablespoons Fresh Lemon Juice
1 clove Garlic, minced
5 teaspoons Tarragon Vinegar
1/2 cup Salad Oil
2 teaspoons Olive Oil
1 Egg, coddled*
1/2 cup Heavy Cream

Preparation:

1. Prepare dressing and refrigerate while cutting up vegetables.

2. Toss papaya, avocado and tomato together gently with dressing.

3. Garnish with thinly sliced purple onion.

4. If a more 'formal' presentation is desired, serve individually over lettuce leaf.

5. Serve within a couple of hours, if possible.

* To coddle an egg:

1. Break an egg into a heat-proof dish, gently pour in boiling water.

2. Allow to sit for 1/2 hour and carefully drain off the water.

3. Lightly beat the coddled egg.

Avocado Salad Making Tips -

Overripe Avocado

Overripe avocado flesh is soft, mushy and beginning to brown. While still edible, it is undesirable.

Avocado Salad Making Tips -

Papaya

Soft, creamy papaya is rich in vitamin C, Vitamin A, Vitamin E, fiber, potassium and folate. Papayas are available year round, enjoying a peak season in late summer / early fall.