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Receta Thai Vietnamese Salad Bar Supreme
by Global Cookbook

Thai Vietnamese Salad Bar Supreme
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  Raciónes: 6

Ingredientes

  • 3 x Romaine lettuce hearts minced
  • 1 bag mixed baby greens - (10 ounce)
  • 2 c. fresh bean sprouts any variety
  • 1 c. thinly-sliced daikon or possibly red radishes
  • 2 c. shredded carrots
  • 8 x scallions sliced on the bias
  • 1/2 x seedless cucumber halved lengthwise,
  •     and thinly sliced
  • 1 pt yellow or possibly red grape tomatoes
  • 1 x red onion quartered, and
  •     thinly sliced
  • 1 bn fresh mint leaves trimmed
  • 1 bn fresh basil leaves trimmed
  • 2 pkt minced nuts - (2 ounce ea)
  • 8 slc almond toast or possibly anisette toast cut 1" pcs
  •     (Stella D'Oro brand recommended)
  • 1/4 c. tamari dark soy sauce
  • 2 Tbsp. vegetable oil
  • 4 x thinly-cut chicken cutlets - (to 8) depending on size
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lb mahi mahi
  • 1 x ripe lime
  • 3 Tbsp. white vinegar
  •     (or possibly rice wine vinegar)
  • 1/2 c. white grape juice concentrate
  •     (or possibly apple juice concentrate)
  • 3 Tbsp. peanut butter
  • 2 x inches fresh ginger root grated
  • 1/2 tsp cayenne pepper
  • 1/2 c. vegetable oil
  • 1 Tbsp. minced nuts
  • 3 Tbsp. white vinegar
  •     (or possibly rice wine vinegar)
  • 1/3 c. pepper jelly
  • 2 x garlic cloves finely minced
  • 1 tsp freshly-grnd black pepper
  • 2 tsp warm chili oil
  • 1/2 c. vegetable oil

Direcciones

  1. Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or possibly anise "croutons".
  2. Heat a grill pan over medium-high heat.
  3. Combine soy and oil in a shallow dish. Add in chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 min on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 min on each side, till opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.
  4. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
  5. For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.
  6. This recipe yields up to 6 servings.