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Spring Salads

Hot Sour Sweet Salty
Chef Carlos Jorge of Solu – Singer Island, FL
Adapted by
March 2008

Yield: 1 Serving


    Hot Sour Sweet Salty  by Chef Carlos Jorge of Solu – Singer Island, FL on StarChefs.comDressing:
  • ¾ cup lime juice
  • ¼ cup fish sauce
  • 3 Tablespoons palm sugar
  • 3 cloves garlic
  • 1 stalk lemongrass, outer leaves and root ends removed, smashed, and finely diced
  • 2 carrots, shredded
  • 4 ounces sweet chili sauce
  • 2 Thai bird chilies, minced

  • 5 ounces Kobe skirt steak
  • Salt and pepper

    To Assemble and Serve:
  • 2 leaves Napa cabbage, julienne and marinated in dressing
  • 5 ounces watercress
  • 1 ounce cucumber, julienne
  • 1 ounce daikon, julienne
  • 1 ounce carrot, julienne
  • 2 Tablespoons unsalted peanuts, chopped
  • 1 Tablespoon basil chiffonade
  • 1 Tablespoon mint chiffonade
  • 1 Tablespoon chopped cilantro

For the Dressing:
Whisk together lime juice, fish sauce and palm sugar until dissolved. Add the garlic, lemongrass, carrots, sweet chili sauce and Thai chilies. Reserve refrigerated.

For the Beef:
Season steak. Grill on both sides until rare and let rest. Slice thinly, and marinate in 5 ounces of Dressing.

To Assemble and Serve:
Combine cabbage, watercress, cucumber, daikon and carrot in a bowl. Add Beef and Dressing used for marinade. Gently toss, and add peanuts, basil, mint and cilantro. Season with Dressing and arrange on a plate.


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