60 JULY/AUGUST 2019 SUNSET
Charred Papaya Salad with Tamarind Vinaigrette
In the heat of summer, you want a salad that won’t wilt. Sweet papaya and earthy kale pick up smoke
on the grill. Smaller, tender bunches of kale work best. Olalia keeps the papaya slices and kale leaves
whole to minimize prep work when camping, but you can cut them into smaller pieces after grilling if
you are cooking at home. Leaving the skin on the papaya keeps it from falling apart on the grill.
1 bunch kale
1 large Hawaiian sweet papaya, seeded and cut
into ¾-in. rings
1 tbsp. olive oil
¼ tsp. kosher salt
1 large shallot, sliced and separated into rings
2 tbsp. shelled, unsalted peanuts
Nasturtium blossoms (optional)
TAMARIND VINAIGRETTE
4 tbsp. tamarind paste, dissolved in 4 tbsp. hot
water, seeds removed
3 tbsp. honey
3 tbsp. extra-virgin olive oil
2 tsp. Dijon mustard
1 tbsp. lemon juice
3 tbsp. finely chopped peeled fresh ginger
¼ tsp. salt- Heat a gas or charcoal grill to
medium-high (about 450°).
Trim off the most fibrous
base of the kale stalks. Grill
papaya slices until grill
marks appear and papaya is
slightly caramelized, about
3 minutes per side. Set aside.
In a medium bowl, combine
kale, olive oil, and salt and
toss to coat. Grill kale until
slightly charred and partially
wilted, about 3 minutes per
side. Remove and set aside. - Place a medium cast-iron
pan on the grill or side burn-
er. When pan is hot, add shal-
lot and peanuts and cook un-
til toasted but not burnt,
about 5 minutes. - In a medium bowl, combine
tamarind mixture, honey,
olive oil, mustard, lemon
juice, ginger, and salt. Whisk
until thoroughly combined. - Transfer papaya rings to a
serving platter, top with wilt-
ed kale, and drizzle with vin-
aigrette. Garnish with pea-
nuts, shallots, and
nasturtiums, if using.