Yield: 8 servings
Measure | Ingredient |
---|---|
6 smalls | Limestone lettuce heads |
\N \N | (or substitute other greens) |
1 large | Carrot; peeled |
2 \N | Pickling cucumbers or kirbies; peeled |
1 small | Daikon radish |
\N \N | === DRESSING === |
2 tablespoons | Thai fish sauce |
1 tablespoon | Fresh lemon juice |
1 tablespoon | Rice wine vinegar |
2 tablespoons | Vegetable oil |
1 tablespoon | Soy sauce |
1 tablespoon | Pernod |
2 tablespoons | Sesame oil |
2 teaspoons | Finely-grated fresh ginger |
Thoroughly wash and dry lettuce. Break into bite-sized pieces and place in a large salad bowl. Julienne-slice carrot, cucumbers, and radish, and toss with greens. Whisk dressing ingredients together in a bowl. Toss with salad just before serving. This recipe yields 8 to 10 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A18 broadcast 10-09-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.