Ingredients for 4 people:
- 300 g mixed greens
- 1 ripe medium papaya
- 120 g fresh goat cheese
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Stale bread (or similar)
Start with the croutons, the only ingredient that needs to be cooked.
Cut stale bread – or even toast bread – into cubes and place them in a non-stick pan with a drizzle of oil: shake the pan to evenly coat the croutons, then heat over medium-low flame, stirring the croutons occasionally so they brown evenly. Season with salt, turn off the heat, and let them rest.
Meanwhile, rinse the mixed greens thoroughly and let them dry: place them in a bowl and season with oil, salt, and fresh pepper.
Halve the papaya, remove the black seeds inside, and peel it with a sharp knife or even a vegetable peeler – cut very thin vertical slices, or cut it into thicker slices and then dice them.
Distribute the seasoned mixed greens on serving plates or in salad bowls, add the papaya slices or cubes, then cut the fresh goat cheese into pieces and distribute it evenly among the salads.
A final sprinkle of black pepper and you can serve it with crunchy croutons.
Extra tips:
You can also flavor the croutons by adding dried or fresh herbs, such as thyme, marjoram, oregano, or wild fennel.
If you don't like the slightly acidic taste of goat cheese – which pairs very well with papaya anyway, you can opt for a much milder sheep's ricotta, or a middle ground like robiola.