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and cut into 1 x 2.5cm strips
100 g Beansprouts, washed and dried
100 g French beans, tossed in boiling water for 5 minutes
100 g Broccoli florets, blanched
6 Lettuce leaves, preferably Chinese
3 Large tomatoes, cut into wedges
1 Large cucumber, peeled and sliced
1/2 Medium sweet pepper, cut in strips
2 Medium sized onions, finely sliced into rings
6 Spring onion curls
3 Hard boiled eggs, peeled and halved
Dressing
75 g Unsalted roasted peanuts
100 ml Lemon juice
45 ml Vinegar
4 cloves Garlic
3 tablespoons Fresh coriander, chopped
40 g Sugar
15 ml Nuoc Mam sauce
Garnish
1 Hard-boiled egg, sliced
Fresh coriander, chopped
Ingredients : Serves 4
100 g Crispy roast leg of lamb, thinly slicedand cut into 1 x 2.5cm strips
100 g Beansprouts, washed and dried
100 g French beans, tossed in boiling water for 5 minutes
100 g Broccoli florets, blanched
6 Lettuce leaves, preferably Chinese
3 Large tomatoes, cut into wedges
1 Large cucumber, peeled and sliced
1/2 Medium sweet pepper, cut in strips
2 Medium sized onions, finely sliced into rings
6 Spring onion curls
3 Hard boiled eggs, peeled and halved
Dressing
75 g Unsalted roasted peanuts
100 ml Lemon juice
45 ml Vinegar
4 cloves Garlic
3 tablespoons Fresh coriander, chopped
40 g Sugar
15 ml Nuoc Mam sauce
Garnish
1 Hard-boiled egg, sliced
Fresh coriander, chopped
Preparation:
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Blend all the dressing ingredients in a blender using a littler water to give you the consistency you want.
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Adjust by increasing vinegar, sugar or Nuoc Mam sauce. Set aside.
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Arrange the salad ingredients on a large dish.
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Start off with a bed of lettuce and from there, you are on your
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Date Added: 2009-03-16 Views : 51