Locations
Select a campus
More Hide
Le Cordon Bleu Logo
  1. Select a campus
    • Select a Category
      • Select a Course
        • Please select
          I am
        • Select a date
          • Number of seats
              Review Your Selection
              • Campus:
              • Category:
              • Course:
              • Date:
              • Seats:
              Added to Schoolbag
              • Course:
              Something went wrong

              Proceed to Checkout

              Explore programmes

              Return to International site
              Campuses
              Profile
              More Hide

              Green papaya and garden vegetable salad with papaya vinaigrette

              Green papaya and garden vegetable salad with papaya vinaigrette


              To celebrate the Chinese New Year, the Chefs from Le Cordon Bleu suggest a refreshing starter with Asian influences.

              Serve: 4

              Ingredients

              Green papaya and garden vegetable salad
              • 100 g French green beans
              • salt
              • 100 g pink radish
              • 200 g green papaya
              • 150 g soybean sprouts
              • 1 Granny Smith apple
              • 100 g carrots
              • 100 g zucchini
              Papaya Vinaigrette
              • ½ green papaya
              • 1 orange, juiced
              • 1 lemon, juiced
              • 1 tbsp olive oil
              • 1 passion fruit
              Decoration
              • chervil

              Method

              Green papaya and garden vegetable salad

              Cook the green beans in boiling salted water until tender. Refresh immediately in ice water, strain and place on a clean towel to drain. Slice the radish into thin rounds. Cut the papaya, apple, carrots and zucchini into julienne. Combine all elements in a bowl, set aside.

              Papaya vinaigrette

              Cut the half papaya into a brunoise. In a bowl, whisk the orange and lemon juice. Gradually whisk in the oil. Cut the passion fruit in half. Remove the pulp and seeds with a spoon and add to the vinaigrette with the papaya brunoise.

              To serve

              Toss salad with a little of the papaya vinaigrette and place a mound on a plate. Drizzle with remaining papaya vinaigrette. Garnish with chervil and passion fruit shell if desired.

              More recipes:

              Learn more
              Learn more
              Learn more
              TOP