Spring Salads

Yield: 1 Serving

Ingredients:

Dressing:
• 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
  
  Beef:
  
• 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

Method:
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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