05/04/06

CITY Salad

Serves 6

3 small heads limestone lettuce or other greens
1/2 large carrot, peeled and julienned
1 pickling or Kirby cucumber*, peeled and julienned
1/2 small daikon radish, julienned

House Dressing
1 tablespoon Thai fish sauce**
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons rice wine vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Pernod
1 tablespoon dark sesame oil
1 teaspoon grated fresh ginger

Thoroughly wash and dry lettuce. Break into bite-sized pieces and place in a large salad bowl. Toss is the julienned carrot, cucumber, and radish.

Whisk dressing ingredients together in a bowl. Toss with salad just before serving.

* pickling or Kirby cucumbers are small, pale green cucumbers with fewer seeds and a milder flavor than larger cucumbers.

** Thai fish sauce is a salty brown sauce, similar to soy sauce, made of anchovy, fish or shrimp extract and salt.

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