Eating Out Loud (1)
This dish is a refreshing adaptation of a more widely known version made with papaya.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Fans of carrot-ginger dressing will appreciate this riff on the classic, in which sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.
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