Papaya, Cashew and Frisee Salad

Ingredients

• 1 tablespoon vegetable oil
• 3 garlic cloves
• thinly sliced
• 1 medium shallot
• thinly sliced
• 1 small carrot
• finely diced
• 1 small red bell pepper
• finely diced
• 1 red Thai chile
• thinly sliced
• 1/4 cup fresh lime juice
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon chili oil
• Salt
• 1 teaspoon sesame seeds
• 3 cups packed frisee lettuce (4 1/2 ounces)
• torn into bite-size pieces
• 2 ripe 3/4-pound papayaspeeled
• seeded and cut into 1-inch cubes
• 6 canned whole water chestnuts
• drained and cut into thin rounds or 2 ounces jicama
• peeled and cut into 1-by-1 1/4-inch slices
• 1/4 cup salted roasted cashews
• 2 tablespoons finely julienned fresh ginger

Instructions

1. Heat the vegetable oil in a medium skillet.
2. Add the garlic and cook over low heat until golden, about 1 minute.
3. Add the shallot, carrot, bell pepper and chile and cook over moderate heat, stirring occasionally, until the carrot is softened, about 7 minutes.
4. Add the lime juice, vinegar, brown and granulated sugars and chili oil and bring to a boil.
5. Remove from the heat and let cool slightly.
6. Transfer the contents of the skillet to a blender and puree.
7. Season with salt.
8. In a small skillet, toast the sesame seeds over moderately high heat until golden, about 40 seconds; let cool.
9. In a large bowl, toss the frisee with the papayas, water chestnuts, cashews and ginger.
10. Add about 1/3 cup of the dressing and toss to coat.
11. Mound the salad on plates, sprinkle with the toasted sesame seeds and serve.