Description
This is my take on an Asian favorite. The salad is really easy to put together and a great way to use up leftover steak.
35 min
6
Servings
Ingredients
1
large bunch fresh cilantro
juice from 2 limes
(about 6 to 7 tablespoons)
2
clove
garlic
(finely minced)
1/4
cup
spring roll dipping sauce
(I like the Mae Ploy brand)
1/4
cup
Asian style salad dressing
(sesame or Chinese chicken)
1
Tbsp
Thai or Vietnamese fish sauce
pinch
salt
pinch
black pepper
1
large head romaine lettuce
(washed and cut into bite-sized pieces)
1/2
head Napa/Chinese Cabbage
(sliced into thin strips)
2
cup
watercress
(chopped)
1/2
red onion
(thinly sliced)
3
Roma tomatoes
(diced)
1
large Japanese cucumber
(thinly sliced on the diagonal)
1
bunch
mint
(leaves only, roughly chopped)
1/2
cup
roasted peanuts
(chopped)
1/2
cup
fried shallot
(can substitute French fried onions)
6
oz
grilled steak
(thinly sliced)
fresh cilantro
(for garnish)
Prep Time:
35 min
Total Time:
35 min
Instructions
Combine all the dressing ingredients (fresh cilantro, lime juice, spring roll dipping sauce, Asian style salad dressing, fish sauce, salt, and black pepper) in a food processor or blender and pulse until the cilantro is finely minced. Toss the lettuce, cabbage, watercress, onion, tomatoes, cucumber, and mint in a large bowl. Top with chopped peanut, fried shallot and steak. Garnish with extra cilantro for a beautiful presentation. Drizzle with the dressing and serve.
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Source:
Chef Michi Watarai
