Warm Thai Pork Salad w/Asian Ginger Dressing

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Thursday, August 26, 2004

Categories:

Asian/Entree

Yield:

12 salads, 1 1/2 cup of dressing

Ingredients:

Salad Greens:
Arugula
watercress
snow pea vines and snow pea sprouts
or substitute with Asian salad mix:
tatsoi
mizuna
and baby red mustard greens (24 oz./2 oz. per salad)
2 C. celery, long sliced on bias
2 C. long sliced on bias
2 C. carrots, julienne or mandeline, approx. 3" in length
4 1/2 lb. pork loin (6 oz. per salad)
-cut in 3"x 1/4" strips
-dip in mushroom soy sauce
-sprinkle with Kosher salt and pepper to taste
-pan sear to medium rare
-place in salad warm
Lime juice, squeeze over salad at time of service
Lime zest, sprinkle over salad at time of service
Black sesame seeds
Roasted rice*
*Roasted rice: Parboiled long grain rice-roast in sauté pan on high heat for 3-5 minutes (carefully-burns very easily)

Asian Ginger Dressing:
2 T. pickled ginger, julienne
1/4 C. soy sauce
1/4 C. fish sauce
1/4 C. rice wine vinegar
3/4 C. sesame seed oil
Lime zest from 4 large limes
Lime juice from 4 large limes
1 T. lemon grass
2 T. Sriracha (hot Chinese chili paste)-or to taste
1 T. black pepper-or to taste
Mix all ingredients

Directions:

Assemble ingredients in the above order. Drizzle dressing over all. A squeeze of lime and a sprinkle of lime zest, black sesame seeds and roasted rice at the time of service. Garnish top of salad with cilantro sprigs.