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Yield: 12 entree salads.
<ul>
<li> 12 cups Asian greens (a blend, such
as Napa cabbage, baby spinach, watercress, tatsoi and mizuna)
3 pounds cooked, cleaned shrimp
or prawns</li>
<li> 1½ pounds Japanese cucumbers,
sliced and halved</li>
<li> 11⁄2 pounds green California seedless
grapes</li>
<li> 3 cups shelled edamame</li>
<li> 3 cups julienned jicama</li>
<li> 1 cup Thai basil leaves, torn
and loosely packed</li>
<li> 1 cup tender cilantro sprigs,
loosely packed</li>
<li> 3 cups lemongrass vinaigrette
1cup toasted coconut or
chopped peanuts for garnish
(optional)</li>
</ul>
<p> Lemongrass Vinaigrette (yields 3
cups dressing):</p>
<ul>
<li> 2 6” lengths tender, fresh
lemongrass, smashed with
the side of a knife and then
chopped</li>
<li> ½ cup lime juice</li>
<li> ½ cup rice vinegar</li>
<li> ¼ cup chopped fresh ginger</li>
<li> ¼ cup chopped shallots</li>
<li> 2 Tbsp. sugar</li>
<li> 1 Tbsp. chopped garlic</li>
<li> 1 tsp. fresh red chili, seeds
removed</li>
<li> 1 cup vegetable oil</li>
<li> ¾ cup peanut oil</li>
<li> 1 teaspoon sesame oil</li>
<li> 2 tsp. salt</li>
</ul>
<p> <strong>For lemongrass vinaigrette:</strong> In a
blender, puree the lemongrass, ginger,
shallots, garlic, chile, sugar, lime juice and
rice vinegar. Gradually add the oils and
season with sesame oil and salt. Store in
the refrigerator and shake or stir well before
serving.</p>
<p> <strong>For service:</strong> Decorate 12 large plates
with a scattering of Asian greens. In a
large bowl, toss together the shrimp, cucumbers,
edamame, jicama, grapes, basil
leaves, cilantro and enough dressing
to moisten thoroughly. Arrange the salad
in the middle of the prepared plates and
garnish with toasted coconut or peanuts.
Serve immediately.</p>
