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Guadalupe Island Salad

Chef Rachid El Kafi,
Rembrandt’s Bist

The textures and flavours in this tropical island tribute are perfectly balanced. Sweet papaya and tart kiwi mingle perfectly with the crispness of white asparagus and taut, chile-flecked shrimp. A drizzling of bold honey mustard dressing finishes this bright and refreshing salad with a zing.

Ingredients
Salad
1 half pink papaya, sliced
2 kiwi, sliced
5 white asparagus, peeled
5 jumbo shrimp, deveined and peeled
2 Tbsp olive oil
1 tsp red chile flakes

Dressing
1 tsp dijon mustard
1 Tbsp honey
1/4 cup vinegar
1/2 cup olive oil

Method
1. Whisk together ingredients for dressing. Set aside.
2. In small saucepan, heat oil. Sauté shrimp.
3. Add chile flakes.
4. In a large bowl, mix papaya, kiwi and asparagus.
5. Add warm shrimp.
6. Drizzle with honey mustard dressing and toss well.

Yield 5 servings

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