Dining In 1 minute 10 May 2021

Recipe: Don Angie's Prosciutto and Papaya Salad

From One Star Don Angie is this salty-sweet recipe for a prosciutto and papaya salad with feta and hazelnuts

Italian cuisine Recipe salad

Spring is finally here and with it a growing sense of optimism—backyard picnics, dinner outdoors, heaping salads pared with refreshing drinks. This recipe comes from One MICHELIN Star Don Angie in New York's Greenwich Village, a bright, modern Italian-American restaurant from wife-and-husband chef-duo Angie Rito and Scott Tacinelli.

Salad ingredients

  • One large ripe, sweet papaya (approx. 2 ¼-pound), peeled and seeded
  • 1/4 pound prosciutto, thinly sliced
  • 1 cup large crumbles of good-quality feta cheese
  • 5-6 sprigs Thai basil, leaves picked
  • ½ cup tamarind dressing
  • 1 cup candied hazelnuts, roughly chopped (recipe below, or substitute toasted hazelnuts)
  • Extra virgin olive oil, for finishing
  • Freshly ground black pepper

Tamarind dressing

  • ¼ cup plus 2 tablespoons cup tamarind concentrate
  • 2 tablespoons plus 1½ teaspoons fresh-squeezed lime juice
  • 3 tablespoons sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon Sriracha
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons fish sauce
  • ½ teaspoon garlic, grated on a microplane (from about one small clove)
  • ¼ teaspoon crushed red pepper flakes
  • Zest of two limes

Angie Rito and Scott Tacinelli. Photo courtesy of Don Angie
Angie Rito and Scott Tacinelli. Photo courtesy of Don Angie

If you feel so inclined, try these candied hazelnuts (yields 2 cups). Otherwise, simply toast hazelnuts.

  • 1 egg white
  • Zest of one lime
  • 2 teaspoons fresh-squeezed lime juice
  • 2/3 cup sugar
  • 2 teaspoon kosher salt
  • 1 teaspoon paprika, preferably Hungarian
  • ¼ teaspoon cayenne
  • 2 cups whole roasted peeled hazelnuts

  • Preheat oven to 325°F.
  • In a medium mixing bowl, whisk the egg white with the lime zest until thick and frothy, 1-2 minutes.
  • In a separate small mixing bowl, mix together sugar, salt, paprika, and cayenne.
  • Add the hazelnuts to the whipped egg white-lime zest mixture and fold with a rubber spatula until all nuts are evenly coated.
  • Add the sugar-spice mixture and stir until all granules are totally incorporated into the egg mixture, and evenly coating all of the nuts.
  • Add the lime juice and stir the nuts again to evenly coat.
  • Spread nuts on a Silpat or lightly oiled, parchment paper-lined baking sheet and bake for 10 minutes.
  • Coat a large spoon with cooking oil and stir the nuts with it, ensuring that all candy evenly coats the nuts.
  • Return nuts to oven for another 10 minutes.
  • Re-oil the spoon and stir the nuts again. Return to oven for 5 minutes more, until nuts are shiny and the sugar coating has turned a golden brown color.
  • Remove from oven and allow to cool.

Make the tamarind dressing
In a medium mixing bowl, whisk together the tamarind concentrate, lime juice, sugar, salt, Sriracha, olive oil, fish sauce, garlic, lime zest and chili flakes until combined. You should have about 1 cup.

Assemble the salad

  • Slice the papaya into 1-inch wedges, then cut each wedge into 4-5 pieces (you should have about 4 cups of papaya).
  • In a large bowl, toss papaya with the tamarind dressing and half of the Thai basil leaves.
  • Spoon the dressed melon onto a platter or individual plates.
  • Sprinkle crumbled feta over the top, followed by the chopped hazelnuts.
  • Top with prosciutto, loosely folding the meat to create height on the plate. Top with the remaining Thai basil leaves. Finish with a drizzle of olive oil and freshly cracked pepper.

Hero image: Don Angie's Prosciutto and Papaya Salad. Photo courtesy of Don Angie

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