LAOTIAN CITRUS SALAD WITH HERBS

MAKES 6 TO 7 SERVINGS

I USED TO LIVE BY A LAOTIAN RESTAURANT that had a pretty well-known karaoke night, and we’d end up spending an entire evening there, drinking good beer and ordering off the menu when hunger would strike (as it’s known to do). A lot of the dishes would come out with fresh herbs and lettuces that you’d tear off and use as wraps, so this salad is very much inspired by that culinary tradition. My version uses slices of grapefruit, which add a nice bitterness and brightness that’s ultimately balanced by the juicy curry dressing. While it’s great as a side dish, this salad can easily graduate into more of a meal by adding a bit of protein—I love using our Island-Style Coconut Dippers (here) to lay on top, but you could do a grilled sausage as well.

1 head romaine lettuce, halved lengthwise, chopped into 1-inch pieces, washed, and spun dry

3 ounces mixed greens

⅓ cup Fresh Juiced Curry Dressing (here)

3 green onions, green tops sliced very thinly on the bias so they curl

1 grapefruit, cut into supremes (see Chef’s Note)

Leaves from 4 large sprigs mint (about 18 leaves)

Leaves from 4 large sprigs basil (about 18 leaves)

½ bunch cilantro, roughly chopped

1 jalapeño pepper, thinly sliced

1 small cucumber, peeled, seeded, and ¼-inch diced

2 carrots, peeled and shredded

⅓ pound daikon radish, peeled and shredded

¼ cup roasted peanuts, roughly chopped

1. In a large mixing bowl, combine the romaine, mixed greens, and dressing. Toss until coated.

2. Arrange the salad on cold plates and garnish with all the remaining ingredients. Use the colors, shapes, and textures to build upward on top of the greens.

3. Finish with the peanuts.

CHEF’S NOTE: Supremes refers to the insides of the citrus segments whose peel, membrane, and white pith have been cut away. There are many simple tutorials on the Internet, but if you don’t feel comfortable with your knife skills, you can always peel the citrus and separate the segments by hand, leaving the membrane intact.