Name: Endive, lychee and papaya salad with passionfruit dressing
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 3 witlof (375g); 1 papaya (650g), chopped coarsely; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh thai basil leaves; 2 fresh long red chillies, sliced thinly; 150 gram curly endive; 565 gram can lychees, drained; Passionfruit dressing; 1/3 cup (80ml) passionfruit pulp; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) light olive oil

Endive, lychee and papaya salad with passionfruit dressing

A light and sweet salad of endive, lychee and papaya with passionfruit dressing; perfect for cutting through rich meat dishes.

Ingredients

3 witlof (375g)

1 papaya (650g), chopped coarsely

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh thai basil leaves

2 fresh long red chillies, sliced thinly

150 gram curly endive

565 gram can lychees, drained

Passionfruit dressing

1/3 cup (80ml) passionfruit pulp

1/4 cup (60ml) lemon juice

1/4 cup (60ml) light olive oil

Method

1.Cut bases from witlof; slice leaves thickly lengthways.

2.Make passionfruit dressing. Place ingredients in screw-top jar; shake well.

3.Place witlof in large bowl with remaining ingredients and dressing; toss gently to combine.

We used a just-ripe red-fleshed hawaiian (also called fijian) papaya. You need approximately four passionfruit for this recipe. If fresh lychees are available, you can substitute about 10 of them for the canned variety.
Note

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Ingredients

Method

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