This week's salad selection comes from Maria of My Place In The Sun.
The original version calls for using tender beef steak, and I can see how that is heaven for beef lovers, not me though, so I was glad to see Maria show the shrimp variation, because it would have been a great loss for me if I had skipped this salad. It was simply delicious!
Here is what Maria writes about her salad:
This salad is one of the favorites in restaurants and home kitchens alike in Bangkok and Central Thailand. This version was given to me by my niece Isabel who for many years assisted her Thai mom in Atlanta-area restaurants.
Ingredients:
1 lb tender beef steak, such as top sirloin.
For the salad:
1/2 red onion thinly sliced
1 tomato, cut into wedges
1 cucumber, peeled, cut lengthwise in half and thinly sliced
1-2 Thai bird’s-eye chilies or according to taste (I use 1-2 serrano chilies)
For the sauce:
1/4 cup Thai fish sauce
1/4 cup lime juice
2 - 3 garlic cloves, minced
1/2 cup cilantro leaves, roughly chopped
1/4 cup chopped scallions
Grill beef until medium to well-done. Slice thinly on the bias and set aside. Combine all the salad ingredients and add the sliced beef. Make the sauce by mixing together all the ingredients and toss with the salad.
Serve over a bed of green lettuce (e.g. Romaine) whole or chopped, or place individual servings over a large lettuce leaf.
Variations - Mint and sliced shallots can be added to the salad. Grilled shrimp or calamari may be substituted for the beef. Instead of lettuce, the salad may be served with a wedge of fresh cabbage. Palm sugar (or any other sugar) may be added for a slight touch of sweetness.
This salad uses many of the same ingredients in Jerry's Thai Chicken Salad, so the same seasoning guidelines posted for his recipe can be followed for this salad:
Adjust the seasonings – there should be a balance of hot, sour, and salt. To adjust seasonings in Thai food follow these rough guidelines . . . if it is too sweet add more fish sauce . . . too salty add more sugar . . . not tangy enough - add more lime juice . . . not hot enough - add more chili
I followed the recipe exactly after I substituted shrimp for the beef.I served it over a bed of baby spinach, and wallah! It always amazes me how some of the greatest meals are so simple to pull together. This salad is easy to make, nutritious, and above all just heavenly delicious! After all, it is Thai.
Thanks Maria for sharing a great recipe with us, and please thank your niece Isabel for sharing it with you.
Comments (5)
Hi Candi, your salad looks very delicious. I also used shrimp and also baby spinach. I agree that it was very easy to make and I just loved the flavor. A heavenly Thai salad is a great description.
Have a great Sunday evening!
Posted by Kathy (Trekcapri) | July 26, 2009 6:21 PM
Posted on July 26, 2009 18:21
It looks yummy, Candi! I am going to try the shrimp version next time.
Posted by nancyhol | July 27, 2009 9:51 AM
Posted on July 27, 2009 09:51
I don't eat beef and was so glad that Maria gave us the shrimp variation. I loved it too...agree with the heavenly!
Posted by Annie | July 27, 2009 10:35 AM
Posted on July 27, 2009 10:35
I'm glad you liked it. I knew that we have a few non-meat eaters in our group and that is why I asked my niece to make one with shrimp. I think it would be awesome with calamari, also.
Posted by María I. | August 4, 2009 2:04 PM
Posted on August 4, 2009 14:04
This looks sooo good! I have a vegetarian daughter (she eats fish, though) so I could go half-shrimp, half beef - two separate bowls of course! - on this. YUM.
Posted by Lynn | August 28, 2009 8:43 AM
Posted on August 28, 2009 08:43