Thai Salad - Grilled, Green, and Glass |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 2 |
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A Thai-style salad with grilled meat. This worked out really well and I highly recommend it! Serves 2 as a main dish. Ingredients:
1/2 small shallot, minced |
4 garlic cloves, minced very fine |
1 tablespoon fresh ginger, minced |
1 serrano pepper, seeded & sliced fine |
1 lime, zest of |
2 tablespoons low sodium soy sauce |
1 tablespoon fish sauce |
1 tablespoon palm sugar |
1 tablespoon brown sugar |
2 ounces white vinegar |
2 ounces water |
1/4 small head of cabbage, cut in short strips |
1 tablespoon at least fresh mint leaves, quartered (about 2 stalks) |
2 tablespoons at least fresh basil leaves, chopped (about 2 stalks) |
1/3 cup fresh cilantro, chopped (a small handful) |
1 lb fresh asparagus |
2 ounces bean thread noodles (1 pack, aka sai fun, mung bean, cellophane or glass noodles) |
2/3 lb bay scallop |
1 tablespoon butter |
1 ounce fruit-flavored brandy (blackberry or other) |
1 lb tri-tip steak |
your favorite steak seasoning (e.g. mccormick's) |
1 lime, juice of |
Directions:
1. Prepare the dressing: Place the shallot, garlic, ginger, pepper, and lime zest in a bowl and set aside.
2. Combine the soy sauce, fish sauce, palm sugar, brown sugar, vinegar, and water in a small sauce pan.
3. Bring to a boil long enough to dissolve the sugars. Remove from heat, and pour into the bowl to blanch the fresh spices. Set the dressing aside.
4. Prepare the Salad: Fix the Sai Fun noodles for use in a cold salad. Typically, this involves bringing a pan of water to a boil, then letting the noodles stand in the hot water for a period of time detailed on the package, followed by a cold water rinse. (Note that, in my stores at least, Sai Fun noodles are sold in ~6 oz. “3 packs,” and only one of the three bundles of noodles in the package is needed for this salad.).
5. Chop the cabbage, mint, basil, and cilantro, and place into an appropriate-size salad bowl.
6. Place the noodles on top of the greens.
7. Steam the asparagus in a bamboo steamer to desired doneness, remove promptly, and spread out to cool. When cool, slice into short segments, and add to salad bowl.
8. In a small frying pan, melt the butter and bring to high heat.
9. Add the brandy to the frypan and let it steam off for a few seconds.
10. Add the scallops and sauteé about 1 minute, until they are just cooked. Don't overcook or they'll get rubbery.
11. Scoop the scallops out of the pan and spread out on a plate to cool. When cool, layer on top of the salad. Discard any liquid left in the frying pan.
12. Sprinkle the steak with your favorite seasoning mix, and grill it to desired doneness. I recommend medium-rare.
13. Put it all together: Remove steak from grill and slice into fine slices. Proportion it out onto 2 plates.
14. Juice the lime and add the lime juice to the bowl of dressing. Stir, and pour over the salad.
15. Toss the salad, and serve on top of the bed of steak. Enjoy!
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