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Green Papaya Salad from Muze Lounge & Terrasse’s by Grégory Faye

Green-Papaya-Salad-by-Grégory-Faye

Are you ready to impress everyone with your culinary skills this summer? Well, this unbeatable and refreshing green papaya salad is sure to keep your guests coming back for more. 

HONEYROSE-Montréal-Hotel---Executive-Chef-Gregory-Faye

Mr. Grégory Faye, the Executive Chef
Photo: HONEYROSE Montréal

This delicious recipe draws its inspiration directly from my numerous trips to Asia. In recent years, this magnificent continent’s cuisine has been very influential on the West Coast of the United States. California is in fact the central inspiration for the Muze Lounge & Terrace at the HONEYROSE Hotel Montréal, a Tribute Portfolio hotel. There, you will find generous cocktails, a festive and sunny setting –  with pink flamingos, gilding and woodwork – and a view of Montreal’s most entertaining place, the Place des Festivals.

Green Papaya Salad by Grégory Faye

Green-Papaya-Salad-by-Grégory-Faye---Muze-Montréal---HONEYROSE-Montréal

Green Papaya Salad from Muze Lounge & Terrasse’s at HONEYROSE Montréal by Grégory Faye
Photo: HONEYROSE Montréal

Serves 5 people

Ingredients

  • 2 green papayas
  • 4 carrots
  • 100 g cherry tomatoes
  • 100 g bean sprouts
  • 1 bouquet of mint
  • 5 ripe oranges
  • 5 g turmeric root
  • 3 limes, juiced and zested
  • 20 ml olive oil
  • 10 g chili pepper, chopped
  • 50 g roasted peanuts 
  • 15 scaled tiger shrimp with tail on

Fruits and vegetables preparation

  1. Peel the green papayas and carrots.
  2. Slice everything into thin julienne sticks with a chef’s knife.
  3. In a salad bowl, lay out the juliennes and soak in cold water
    with ice cubes for 3 hours.

Dressing preparation

  1. Using a microplane, zest the limes.
  2. Squeeze the limes and oranges and strain the juice through a sieve.
  3. Peel the turmeric root.
  4. Blend all the juices and zest with the turmeric in a mixer on high speed for 5 minutes.
  5. Add olive oil and mix for 1 minute at the same speed.
  6. Put the dressing aside.

Shrimp cooking

  1. Sauté briskly in a pan until they come to a nice pink colour.
  2. Add 1/3 of the dressing.
  3. Set aside in a cool place.

SERVING

  1. Chop the mint.
  2. Mince the chili pepper.
  3. Drain and dry vegetables on a paper towel.

In a large serving bowl

  1. Add the julienned fruits and vegetables with the bean sprouts and cherry tomatoes.
  2. Toss with vinaigrette and peanuts using tongs.
  3. Salt and pepper and set down the shrimp.
  4. Garnish the salad with a chili pepper and mint leaves.
  5. Set the serving dish in the centre of the table.

Enjoy.

This salad is served at the Muze Lounge & Terrasse of the HONEYROSE Hotel Montréal, a Tribute Portfolio hotel. Reserve your table now.

Originally published in Gentologie Magazine Issue 11, subscribe here to receive our future magazines.

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