Adapted from: Randy Zweiban, Province, Chicago. Yield: 24 servings.
6 avocados from Mexico
1 cup lemon or lime juice
8 cups thinly sliced Costa Rican hearts of palm
2 cups diced ripe papaya, divided
¾ cup canola oil, divided
⅛ cup rice wine vinegar
3 cups tomato concasse
¾ cup diced red onion
¼ cup diced jalapeno pepper
¼ cup chopped cilantro
¼ cup sherry vinegar
to taste, kosher salt and freshly ground black pepper
1 cup avocado vinaigrette
Avocado Vinaigrette:
1½ peeled avocados
1½ Tbsp. sherry vinegar
4½ Tbsp. freshly squeezed lime juice
5 oz. canola oil
to taste, salt and pepper
Peel avocados and cut into quarters. Cut each quarter into 3 equal slices. Gently brush or toss avocado slices with lemon or lime juice so as to prevent browning. Drain and set aside.
In a large bowl, combine the hearts of palm, ½ cup of the papaya, ½ cup of the canola and the rice wine vinegar. Season with salt and pepper and set aside.
In another large bowl, combine tomato, red onion, jalapeno pepper, cilantro, sherry vinegar and remaining ¼ cup canola oil. Season with salt and pepper. Gently fold together the hearts of palm mixture and tomato mixture.
To serve: Arrange three avocado slices near the outer edge of a plate. Place hearts of palm-tomato mixture in the center. Sprinkle the remaining diced papaya around the salad and drizzle avocado vinaigrette over and around the salad.
For avocado vinaigrette: In a blender container, place peeled avocado, sherry vinegar and lime juice. With motor running, pour canola oil into blender in slow, steady stream to emulsify. Season with salt and pepper to taste.
