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Fresh Leaf Salad with Asian Flavors

Serves 4
This fresh-tasting salad is unbelievably good. The lettuce and herbs can be picked over ahead of time, washed and dried and kept crisp in an unsealed plastic bag in the refrigerator. Serve it with seafood.
Fresh Leaf Salad with Asian Flavors

Small knob fresh ginger, grated
2 large medium-hot red chilies, seeded and sliced
2 cloves garlic, peeled and crushed
3 Tbsp palm sugar or 2 1/2 Tbsp brown sugar
2 Tbsp fish sauce
4 Tbsp lime juice
2 Tbsp light oil
3 Tbsp dry white wine

1/2 head buttercrunch lettuce or tender green lettuce, torn into bite-sized pieces
1 cup each small mint leaves, cilantro (fresh coriander) sprigs and Asian basil leaves
1/2 telegraph cucumber (long, tender-skinned cucumber), peeled and thinly sliced
1 cup fresh bean sprouts
2 green onions, finely sliced

[US Measurements | Metric ]
1 In a small bowl, squeeze juice from grated ginger. Add rest of dressing ingredients, mix well and let stand for 15 minutes.

2 Prepare all lettuce leaves, herbs and vegetables and arrange on a platter.

3 Whisk dressing again and taste; add more lime juice to make it sharper, sugar to sweeten it or fish sauce to season it. Pour dressing over salad, toss lightly and serve immediately.

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