Thai, spicy, and tasty quick salad.

I love cooking elaborately, Breughelian dishes which take hours, where flavours drip off the dish like clots of paint of a modernist painting. Or whatever, the metaphor is lost. Anyway, however much I love to prepare an osso bucco, umpteen types of risotto, lamb shoulders and overnight ramen with pork belly, sometimes I just feel like going fast and getting a quick meal out. The problem is I never want to strip the dish from its flavours. Therefore, Thai food.

I absolutely adore Thai food, but for this dish it’s more of a never-ending infatuation. It is the mix between tangy citrus and raw garlicky punch, as well as the heat of a chili and the soft velvetiness of the meat with it. And it literally takes no time to prepare.

Ingredients

For the salad
1 mango (diced)
1 small onion (cut in very thin half moons)
Radishes to taste (cut very finely)

Salad

1 nice piece of steak (300-400 gr. For 2 people)
2/3 cucumber, in thin slices
A handful of mint leaves
Roasted peanuts

For the dressing:

Juice of one lime
1 clove of garlic
1/3 of a chili (with seeds or without, to taste)
A handful of mint leaves
2 tbsp of fish sauce
1,5 tbsp of honey
1 tbsp of olive oil
Salt to taste

Instructions:

  1. In a mortar, put the garlic, chili, mint and salt and use the pestle to crush until they are smoothly mixed.
  2. Add the honey, fish sauce, olive oil and lime juice. Let sit while you prepare the rest.
  3. Peel and dice the mango, cut the onion, cucumber and the radishes, wash the salad.
  4. Put all the vegetables in a bowl.
  5. Heat a pan on a midhigh fire, cook the steak to your liking and let rest for a minute under tin foil.
  6. Pour the dressing over the salad and mix well.
  7. Cut the meat in long strips
  8. Put the salad on the plate and add the meat strips.
  9. Top off with more fresh mint leaves and roasted peanuts.
  10. Enjoy!

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Next time I might actually go for the osso bucco, or chicon for glutenfree people. 

Enlight129

 

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