You’ll find flavours from both Thailand and Quebec in this salad inspired by papaya salad, in collaboration with Verger Jean-Yves Boileau. The dressing contains fish sauce, a lot of lime juice and bird’s eye chili, to taste. The salad combines shredded iceberg lettuce, beef hanger steak and crispy Honeycrisp apple. It’s like a little trip to Asia!
ApplesAsian-Inspired RecipesBeefFlavours of FallHealthyIsabelle's RecipesMain DishesMeal SaladsThai Cuisine
Ингредиенты
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) lime juice
- 1 tbsp fresh ginger, chopped
- 1 tbsp (15 ml) fish sauce
- 1 tbsp sugar
- 1 garlic clove, chopped
- 1 tsp bird’s eye chili pepper, finely chopped, or more to taste
- 1 lb (450 g) beef flap steak
- 1 small iceberg lettuce, torn
- 2 small SweeTango apples, unpeeled, cored and julienned (see note)
- 2 green onions, chopped
- 1/4 cup (10 g) mint leaves, torn
- 3 tbsp roasted salted peanuts, chopped
Инструкция
- In a bowl, whisk all of the ingredients together until the sugar has dissolved. Set aside.
