Thursday, July 15, 2010

Funky Thai Salad

I made something for lunch today that I feared would be just TOO fusion cuisine. But I made it anyway and then looked up some of the ingredients and, lo and behold, I made something akin to this recipe for Thai summer rolls!

I started with the inspiration of the  Thai basil  in our garden. This herb is much like regular basil but has smaller leaves, purple stems, and an anise-type flavor note.


3 cups tender salad greens (we have butter lettuce from the garden)
1/2 cup cooked beet chunks (julienned would have been more Thai-summer-roll)
1/2 cup blanched broccoli (we have baby broccoli sprouts from the garden)
2 tablespoons finely chopped red onion
scattering of roasted edamame
(I also had a couple of tablespoons of green peas that escaped into the strainer in which I was blanching the broccoli, and they made a nice addition.)

THAI BASIL DRESSING (what I intended, anyway)

Tablespoon of tahini (peanut butter or crushed peanuts would be more authentic)
Tablespoon of fresh Thai basil, crushed or minced
Tablespoon of rice vinegar (either the sweetened kind or plain with a dash of sugar)

THAI BASIL DRESSING (what I made do with)

Tablespoon of tahini
Tablespoon of fresh Thai basil, crushed
Tablespoon of saki
Teaspoon of tarragon vinegar
Sprinkle of sugar

Verdict?  Very good.  I really like the way the beets, basil, and tahini meld together. It makes a beautiful salad, too, more composed and accented with the dressing than tossed and drenched.

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I'd love to know what you think of these or if you have suggestions for improvements!