Papaya Beef Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
12 small plates / 6 large plates

Papaya and mango salads are popular in the tropical climate of Southeast Asia. Both Thailand and Viet Nam have several versions, usually based on the crisp, unripened or “green” fruit. Green papayas are available in Caribbean and Southeast Asian markets, but ripe papaya can be substituted. The Vietnamese and Thais eat the salad more as a snack, but this one is made more substantial with the addition of grilled steak.

Ingredients

Lime Vinaigrette
¾ cup (6 oz.) fresh lime juice
3 tbsp. fish sauce
3 tbsp. granulated sugar
1½ tsp. grated lime zest
1½ tsp. minced lemongrass, optional
3 tbsp. canola oil

Salad
1½ lb. papaya, peeled and julienned
1 lb. Napa cabbage, coarsely shredded
9 oz. watercress, stems trimmed
1½ oz. red or green chilies, seeded, fine julienne
1½ lb. beef tenderloin or boneless top sirloin steaks
Salt and pepper
Toasted rice powder or ground roasted peanuts, for garnish

Steps

1. Prepare Vinaigrette: Combine lime juice, fish sauce, sugar, lime zest and lemongrass in bowl; whisk to dissolve sugar. Add oil; whisk to blend.

2. Prepare Salad: For each large plate, combine 4 oz. papaya, 2½ oz. cabbage, 1.2 oz. watercress and ¼ oz. chilies in bowl. Just before serving, toss with 1½ oz. dressing.

3. Season steaks with salt and pepper; sear over high flame for rare doneness. Cut steaks into long, thin slices. Portion 4 oz. sliced meat for each large salad.

4. Plate salad; top with steak slices. Garnish with toasted rice powder or ground roasted peanuts.

Recipe by Culinary Visions Panel, Olson Communications, Chicago, Ill.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources