Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad

Name: Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad
Cuisine: American
Ingredients: 3 to 4 large or extra-large eggs, preferably free-range; 2 medium heads leaf or Bibb lettuce, washed and dried; 4 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths; 1 cup cilantro sprigs; 1 cup loosely packed, coarsely chopped or torn Chinese celery leaves, or substitute flat-leaf parsley sprigs; 1 tablespoon minced ginger; 2 bird or serrano chiles (optional), minced; 3 tablespoons Thai fish sauce; 2 tablespoons fresh lime juice; 9 to 10 cloves garlic, minced (divided); 2 tablespoons peanut or vegetable oil or minced pork fat; 1/2 pound ground pork; 1 teaspoon salt; 1 tablespoon sugar; 3/4 cup hot water; 1/2 cup rice or cider vinegar; 2 to 3 tablespoons dry-roasted peanuts, coarsely chopped

Instructions

A salad that breaks every rule, and won't leave you looking for your next course. Make this Luang Prabang Fusion Salad recipe for your next summertime dinner.

Updated at: Thu, 21 Nov 2024 15:59:03 GMT