Lemongrass Beef
and Noodle Salad
Serves 4
Marinade and Steak:
2 stalks lemongrass, outer leaves discarded
4 garlic cloves, minced
2 tablespoons Fish Sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1-pound flank steak
Salad:
1/2 pound dried rice-stick noodles
1 cup bean sprouts
1/2 cup shredded carrots
1 red bell pepper, de-seeded, julienned
3 serrano chilies, seeded and sliced very thin (wear rubber gloves)
1/2 cup basil leaves
1/2 cup mint leaves
1/4 cup sliced scallions
1 seedless cucumber, sliced thinly
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon Fish sauce
1 tablespoon rice vinegar
In a large bowl soak
noodles in hot water for about 15 minutes or until softened.
Thinly slice the lemongrass.
Only use the bottom six inches of each stalk. In a food process,
puree the lemongrass, garlic, fish sauce, soy sauce, sugar and
oil. Place the steak in a shallow pan and cover with the marinade,
cover and refrigerate. Let marinate for 4 hours or overnight.
Discard the marinade. Turn the steak a couple times. Either grill
or broil the steak until medium-rare. Let the steak rest for a
few minutes and then slice in to strips, against the grain.
While the steak is
cooking, drain the noodles and cook in boiling water 30 seconds
to 1 minute, until just tender. In a colander drain noodles and
rinse under cold water to stop cooking. Drain noodles well. In
a medium size bowl, combine sprouts, carrots, pepper, chilies,
basil, leaves, and cucumber. Toss to combine. Pour in the sesame
oil, vegetable oil fish sauce and vinegar and toss to combine.
Add the drained noodles and toss to combine. Place a large portion
of the noodle salad on a dinner plate and place the steak slices
on top. Serve.
Insalata Gorgonzola
with Chicken
Serves 4
Italian Vinaigrette:
3 tablespoons red wine vinegar
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
Salad:
4 pieces grilled chicken breast
2 cups cherry tomatoes
1/2 cup sweet onion
2 Romaine, hearts only
1/2 cup of olives
2/3 cup walnuts, chopped in half
1/3 cup currants
1 cup blue cheese, crumbled
Prepare Italian
Vinaigrette.
In a small mixing bowl, combine the vinegar, salt and pepper.
Add the oil in a slow, steady stream, whisking constantly until
smooth and blended. Adjust seasonings as needed. Can be prepared
1 week ahead. Cover and refrigerate. Bring to room temperature
before using.
Slice the onion in
very thin strips. Cut the cherry tomatoes in quarters or halves.
Put the onions and tomatoes in the vinaigrette and let marinate
while preparing the rest of the salad. Prepare the chicken breasts
and let cool. Slice into strips. Wash and dry the Romaine hearts.
Pit the olives if not already done. Either slice or break the
walnuts in half. Place the lettuce, olives, and currants in the
bowl with the marinating tomatoes and onions and toss. Serve the
salad on individual plates and scatter the blue cheese and walnuts
on top. Place the sliced chicken breasts on top of the salad and
serve.
Lobster Salad
Serves 4
Vinaigrette
2 tablespoons fresh orange juice
1 tablespoons lime juice
1 tablespoons white wine vinegar
1 tablespoon fresh ginger, grated
1 tablespoon Dijon mustard
pepper
salt
12 tablespoons olive oil
Salad
Watercress
Baby Spinach Leaves
2 Pounds fresh Lobster, cut up
1 ripe cantaloupe
1 tablespoon fresh dill
2 tablespoons fresh chives
1 tablespoon chopped mint
Vinaigrette:
In a small mixing bowl, combine the orange juice, lime juice,
vinegar, ginger, mustard, salt and pepper and mix into a paste.
Add the oil in a slow, steady stream, whisking constantly until
smooth and blended. Adjust seasonings as needed. Can be prepared
1 week ahead. Cover and refrigerate. Bring to room temperature
before using.
Salad:
Toss together the spinach leaves and watercress together and place
at the bottom of the bowl. Scoop melon balls all over the salad.
Scatter chunks of lobster meat over the top. Sprinkle the fresh
herbs over the top. Drizzle with vinaigrette.
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