Layered "thai" Salad
- Ready In:
- 4hrs 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Layers
- 1 large pineapple, peeled and sliced into medium-thick rounds
- 4 skinless chicken breasts, coated with
- soy sauce, and grilled till just cooked
- 6 large spring onions, green and white parts separated
- 1 large carrot, peeled and coarsely grated
- 2 large tomatoes, seeded but not peeled, sliced into thin rounds
- 1 bunch basil leaves, coarsely shredded
- 200 g snow peas, blanched and cooled
- 1 bunch fresh mint leaves, finely shredded
-
Dressing
- 118.29 ml fresh pineapple juice
- 59.14 ml peanut oil
- 1 small lime, unpeeled, cut into eighths
- 14.79 ml fish sauce
- 1 large garlic clove, roughly chopped
- 4.92 ml hot sauce
- 2-6 fresh red chilies, deseeded or not and roughly chopped (optional)
-
For serving
- 118.29 ml dry roasted peanuts, crushed into coarse crumbs in the mortar
- 1 head lettuce, soft-leaved
directions
- Cut the cores out of the pineapple slices and set aside. Arrange the slices on the bottom of an attractive glass bowl.
- Slice the chicken breasts thinly and layer on top of the pineapple.
- Slice the white parts of the spring onions into thin diagonal (Chinese-style) slivers. Sprinkle over the chicken. Roughly chop the green parts and set aside.
- Sprinkle the carrot shreds over the onions.
- Layer the tomato slices over the carrots, and top them with the basil shreds.
- Cut the snow peas into 1-inch lengths, on the diagonal, and scatter them over the tomato and basil.
- Spread the mint shreds over the snow peas.
-
Make the dressing:
- Place all the dressing ingredients plus the pineapple cores and the green parts of the spring onions in the blender and puree to a sauce.
- Taste for sweet-sour-salt balance, adding palm sugar, rice vinegar or soy sauce if necessary.
- Pour over the layered salad, cover and refrigerate for at least four hours or up to eight hours.
-
To serve:
- Crumble the peanuts on top of the salad.
- Serve a separate bowl of soft lettuce leaves for wrapping the salad.
- The guests help themselves to lettuce leaves, pile some salad onto them, wrap them neatly and eat with their fingers.
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RECIPE SUBMITTED BY
I live in South Africa, but I cook my way around the world.
I have learnt to cook great Indian curries from our large Indian community - I love exotic spices roasting and filling the kitchen with their different aromas.
I also love good English food, and American baking, biscuits, pies and cakes; comfort food from anywhere.
My favourite cookbooks are Jane Grigson's Vegetable Book, all Alan Davidson's books about fish and Charmaine Solomon's Complete Book of Asian Cooking.
I am compiling a food calendar 2008 for the Southern hemisphere, where all the seasons are the other way round.
Sometimes I love to cook complicated recipes all the way from scratch - like making a French sauce starting with a two-day stockpot, then reducing it, etc., etc! - or a Bavaraian Cream from Julia Child.
I love good food anywhere, but I hate pretentious expensive restaurant food like Foamed This or That or Mushroom Cappucino or Tomato Water or any sort of overblown so-called post-modern cooking.