13 July, 2012

Tastey Tuesday:Cool Eating on a Hot Night


This weekend is going to be another scorcher, with rain to boot, so grilling is out.  Why not treat yourself to the perfect hot night salad.  It serves 4 and takes almost no time if you use pre-cooked shrimp.

Frankly, the dressing and peanuts are the key.  After that, add, delete, substitute  at will: crab, chicken, cilantro, additional peppers (bird chile?) if you like it hot, radishes, leftover corn

Vietnamese Glass-Noodle & Shrimp Salad
   
Dressing:  
1/4 cup sugar  
2 Tbsp Thai fish sauce  
1 1/2 Tbsp palm sugar or light brown sugar  
1 Tbsp cider vinegar  
1/4 cup fresh lime juice  
1/2 tsp minced Jalapeno chili, seeded
1 small garlic clove, grated  
Salad:  
3-4 oz uncooked bean threads (cellophane noodles)  
1 lb. cooked, peeled, shrimp, chopped into bite-sized pieces
1/2 lb, fresh asparagus, boiled for 5 minutes, then shocked in ice water and drained. Chop into 1" lengths. 
2 cups torn romaine lettuce or sliced Belgian endive 
1 cup chopped tomato  
4-5 scallions, thinly sliced  
1/2 cut thinly sliced celery  
2 Tbs chopped, dry-roasted peanuts  
  
Prepare the dressing first. Combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, chile, and garlic.
While the dressing sits and cools, prepare the salad, Cook noodles in unsalted boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles or cut with scissors. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts. 







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