Friends Drift Inn Farm – Recipes
Tropical Taste – Downhome Heritage Paw Paw Salad
Paw Paw Palooza Recipe
I grew up eating paw paws fresh from the tree – well actually you pick them up off the ground. Grandma carried her own pocketknife, and she would peel the soft custardy fruit. We would share it on fall afternoons when the sun’s dappled rays danced off the paw paw trees and onto the waters of Sugar Creek.
If you are lucky enough to have a paw paw patch, the harvest can be plentiful. Overwhelming even! Alas! I am reduced to begging for the fall treats and receiving them in half dozen increments.
I think it’s silly to present a recipe for salads especially leafy ones. You have enough sense to put together a salad.
But just for the record, I used a combination of arugula and baby spinach leaves, adding a few pieces of honey baked ham and a sprinkling of chopped pecans. I peeled and diced a paw paw. One paw paw will make about enough for one and a half servings – at least that’s my take. If you want someone to make a paw paw salad for you, the The Anchorage Cafe has been featuring them on a season available basis.
On a good day, I would have added red onions. They really give the salad a bite. But on this day, I have a couple of business meetings and really did not want to breathe onion vapors on my clients. Giggles
So there you have it, a paw paw salad. OH! I almost forgot you need a sorghum vinaigrette dressing. You might want to know how I did that so here’s a recipe. Chef Ouita of Holly Hill Inn, and the Chef in Residence at Woodford Reserve is the inspiration for this combination as seen in Edible Louisville Magazine. Mix it up in a mason jar and store in the refrigerator for up to two weeks.
I have heard that there may be a bottled version of sorghum vinaigrette on the market. I cannot find a link for online-purchases. If you have a link, please let me know.
Note: Some folks have allergies to paw paws. Consult your doctor for guidance.
Sorghum Vinaigrette Dressing Recipe
for Paw Paw Salad
Inspired by Edible Louisville and Holly Hill Inn’s chef Ouita
Salad Dressing Recipe
- 1/2 cup plus 2 tablespoons Kentucky sorghum
- 1 cup apple cider vinegar
- 1 tablespoon sea salt
- ½ teaspoon paprika
- ½ teaspoon hot sauce )
- 1 tablespoon grated sweet yellow onion (I like Vidalias)
- ¼ cup Woodford Reserve Bourbon
1. Place the sorghum in a quart mason jar. Microwave on low about 45 seconds, just until warmed through.
2. Add oil and other ingredients, stirring with an iced teaspoon until ingredients are dispersed.
3. Drizzle over salad.
Store remainder in refrigerator. Will last for about two weeks.
Makes 2 cups.