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CITY Salad The dressing in our signature CITY Salad is a unique combination of ethnic ingredients. More flavorful than most dressings, it stands up well to strong-tasting vegetables. Serves 8 to 10 6 small heads limestone lettuce or other butterhead lettuce 1 large carrot, peeled and julienned 2 Kirby or pickling cucumbers*, peeled and julienned 1 small daikon radish, julienned CITY Dressing: 2 tablespoons Thai fish sauce 1 tablespoon freshly squeezed lemon juice 1 tablespoon rice wine vinegar 2 tablespoon canola oil 1 tablespoon soy sauce 1 tablespoon Pernod 2 tablespoons dark sesame oil 2 teaspoons freshly grated ginger Thoroughly wash and dry lettuce. Break into bite-sized pieces and place in a large salad bowl with julienned carrot, cucumbers, and radish. Whisk dressing ingredients together in a bowl. Toss with salad just before serving. * Kirby or pickling cucumbers are small, pale green cucumbers with fewer seeds and a milder flavor than larger cucumbers. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |