June 22, 2003
summertime is salad time
(Click the image above to see the full-sized version. Warning; it's quite large---all the better to entice you to try making it yourself, I think. :) )
My wants and needs are very simple when summer heat strikes---all I really want and need are things that are a) refreshing, and b) cold. One of my favourite recipes in this regard hails from my childhood; an absolutely huge salad my mother used to make for both of us during the sort of lovely boilings one experiences in 3rd floor apartments directly under tar roofs---and of course, without the slightest hint of a/c. It's a variation on a Thai salad; referred to simply as salad kaek (or "southern salad"), as that's the region it hails from. It's also entirely vegetarian, and if one omits the eggs, could easily become vegan as well. As always, feel free to experiment---if made in the size I normally make it, it's quite easily a very filling, cooling, and reasonably healthy meal.
TIME REQUIRED : About half an hour, depending upon whether your vegetables are washed before you start and also upon how quickly you cut them. This also might take a few minutes longer if you decide to give the salad an extra blast of chill by sticking it in the freezer just before topping it off with the sauce.
INGREDIENTS :
* Lots and lots of lettuce. I prefer a mixture of romaine and iceberg for this; you may of course wish to experiment with other kinds. Mileage will vary depending upon how many people you're intending to serve, and whether or not you intend this as a side dish or a main course.
* Cucumber
* Tomato
* Vidalia (or other incredibly sweet) onion (can be small or large; if large, cut in half before slicing)
* Tofu (firm or medium is preferable)
* Green bell pepper (optional)
* Hard-boiled eggs (approx. 1-1.5 per person)
For the sauce (figured amount is for two, as a main course; adjust proportions and/or store excess in the refrigerator as needed) :
* small bit of vegetable oil
* 1 clove garlic, crushed or minced
* 1/4 c. (approximately) coconut milk
* 1-2 tsp. of your favourite Thai curry paste (I'd use red; also, this can be omitted entirely if those dining aren't feeling the Spicy love)
* 1/8-1/4 vegetable broth or water
* 3 tbsp. soy sauce
* 1/3 c. chunky peanut butter
* 2-3 tbsp. sugar
Garnish :
* Bean sprouts
* 1/3 c. (approximately) crushed ridged potato chips
* lime juice to taste (I prefer fresh juice, but the concentrated stuff will do; it's certainly better than none at all)
PREPARATION :
Preheat a small saucepan over medium/high heat and add just enough vegetable oil to lightly coat the bottom when swirled all around. Add garlic; fry until brown but do not allow to burn. Add curry paste (if using). Add coconut milk and continue to stir until it boils. Turn flame down to keep from boiling over; add soy sauce, sugar, and peanut butter. Continue stirring until peanut butter has melted and distributed itself throughout the sauce; add broth. Stir until broth is full incorporated. Turn heat off (or to very, very low); lid pot.
Assuming all vegetables have been washed beforehand, grab the plates or bowls you're planning on serving this in and arrange them near to your workspace. Either cut or rip lettuce by hand into manageable pieces and distribute equally onto plates to form a nice bed. Next, slice the tomato, cucumber, and pepper (if using) fairly thinly and distribute amongst the plates. Slice onion into thin rings (or crescents, if using a large onion) and distribute amongst salads. Drain and wash tofu, then cube and distribute amongst salads. Slice eggs; distribute amongst salads. At this point, if you'd like a bit of extra chill to your salad, pop it into the freezer for no more than 10 minutes before proceeding as directed below.
Sprinkle bean sprouts on top of salad; spoon hot (but not too much so) peanut sauce over salad. Squirt with lime juice (I'll usually take half a lime and squeeze it out over the salad with my hands; you may choose to use an actual juicer or the more handy concentrated lime juice sold in stores at your whim); sprinkle with crushed potato chips. Serve with something icy and cold to drink; enjoy!