Papaya Salad with Gorgonzola Dressing

Ingredients

• 400 g black salsify
• Salt
• 2 tbsp Apple cider vinegar
• 400 g papaya (1 papaya)
• 1 chicory
• 100 g radicchio (½ radicchio)
• 65 g Gorgonzola cheese (45% fat in cream)
• 100 g Yogurt (3.5% fat)
• 1 tbsp Olive Oil
• 0.5 tbsp honey
• Pepper
• 40 g hulled rolled oats (4 tbsp)
• 1 handful basil (5 g)

Instructions

1. 1.

   Clean, peel and cut the black salsify into about 2 cm pieces. Boil in salted water with 1 tbsp apple cider vinegar for 15 minutes. Drain, rinse with cold water and set aside.

2. 2.

   Meanwhile, peel, core and slice the papaya into thin strips. Wash, clean and slice chicory and radicchio into fine ribbons.

3. 3.

   In a tall bowl combine Gorgonzola, yogurt, olive oil, honey and 1 tbsp apple cider vinegar. Puree with an immersion blender until smooth; add water if needed. Season with salt and pepper.

4. 4.

   Toast the rolled oats in a hot dry pan over medium heat for 3–4 minutes. Wash basil, pat dry and cut into thin strips.

5. 5.

   Arrange black salsify, papaya, chicory and radicchio on four plates, pour dressing over them and sprinkle with toasted oats and basil ribbons.