I have a lot of lettuce ready to harvest ...
... and I have beef left over from last night's dinner; so it's "Thai Beef Salad" for lunch ...
For the dressing :
1 tsp grated lime peel
4-5 Thai chili peppers, finely minced (I used the pickled ones I grew last summer)
Juice of 2 limes (about 1/4 cup)
1 tbsp Thai fish sauce
1 tbsp sugar
2 tbsp canola oil
1 tbsp toasted sesame oil
Mix the lime juice, fish sauce and sugar in a small bowl and stir until the sugar dissolves. Whisk in the canola and sesame oils to form a vinaigrette and stir in the minced chilies and lime peel.
For the salad :
Lettuce for 2 servings of salad (leaf or romaine)
4 radishes, thinly sliced
1/2 small sweet onion, thinly sliced
1/2 cucumber, peeled and sliced
5 or 6 Thai basil leaves, shredded
8 ounces thinly sliced beef
Place the lettuce on a plate and top with the onions, radishes, cucumber and shredded basil. Arrange the beef on top of the salad and add dressing or serve it on the side ...