Green Papaya Salad

• 1 green papaya
• 2 teaspoons freshly squeezed lemon juice
• 1 recipe vinaigrette (see recipe)
• 12 drops Tabasco, or to taste
• Freshly ground black pepper

1. Peel the papaya and cut in half lengthwise.
2. Scoop out the seeds with a spoon.
3. Grate each half into thin strips into a bowl containing the lemon juice.
4. Use either a hand grater or the grating disk of a food processor.
5. Toss with the juice to prevent discoloring.
6. Mix the papaya with the vinaigrette.
7. Season to taste with the Tabasco and pepper.
8. Allow to marinate at least 30 minutes before serving.

green papaya, freshly squeezed lemon juice, recipe vinaigrette, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/2683 (may not work)