This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.
Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
You can put whatever you like in this as long as it’s green—kale, Chinese leaf, small zucchini, raw young peas, fava beans, whatever. You can reduce the range, too, so you don’t have to use all the herbs. Take care with the dressing. It needs a good sweet-sour-salty-hot balance, so taste and adjust it as you go before tossing with the vegetables.
Ingredients
Also known as lap and lahb, this minced-meat salad is the national dish of Laos. Some Lao and Thai versions include fish sauce and some favor mint over cilantro, but the core of the dish remains a chopped salad of lightly spiced pork, beef, chicken, or duck brightened with fresh herbs.
Throughout Jalisco, this refreshing drink is served in large, wide-mouthed clay bowls, called cazuelas. Citrus wedges are eaten or squeezed into the drink. Partakers pop chunks of watermelon and fresh pineapple into their mouths and sip the tequila-laced libation through a straw.
While we love the unabashedly decadent version of Mexican sweet corn (the one slathered with crema, cheese, chile and a jolt of lime), we also understand the need for a little restraint now and then. Consider this recipe an ascetic take, and a delicious one at that — corn grilled with just a small slather of butter until it’s slightly charred then dressed with lime juice and hot chile. Utterly addicting.
Even more so than corn on the cob swabbed with butter, when summer comes, I look forward to sweet, nubby corn salads loaded with vegetables and a zesty dressing.
In America, we don't seem to steam food very much, but it's one of the great techniques of cooking. In Asian cuisines, steaming is very, very important and probably as popular as frying or baking.
Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.