Trying to add different dishes and salads to the
"Saturday Lunch at the Farm" crowd brought the dawn of new tastes and
new ways of devouring lunch. This salad goes particularly well when
"Tommy the Beefsteak Tomato" or "Penelope the Plum tomato" when in the
summer you can actually smell the tomatoes maturing and growing big
right before you eyes. The use of fresh mint really highlights this
simple salad along with the use of fresh scallions, and cucumbers. Even
during the cold winter, to bring this bright salad to the table can
bring smiles and salad bowls handed down to add just a little more. This
is a rustic salad that jumps up and grabs you to behold it. Hey, who
said the "Farm" can't be healthful too. Don't hesitate to change the
ingredients (such as not using "Fish sauce" you may want to sub a light
soy sauce instead) or using fresh green or red peppers instead of the
chilies. Go ahead....it's ok! Enjoy mostly......and have fun
*Note* my friend Maito tried this and her suggestions were so good I
incorporated the into this recipe. I think it was perfect, thank you
Maito!
Ingredients
- 1 boneless skinless chicken breast, cooked (shredded, or 2 small)
- 2 tomatoes, sliced thinly
- 2 scallions, sliced thinly
- 1 cucumber, thinly sliced
- 1 tablespoon fresh mint, torn in smaller pieces (optional, fresh parsley in place) (optional)
- 1 tablespoon fresh basil, torn in smaller pieces
- 1 jalapeno chile (add to taste only, I add Serrano chilie personally)
- 3 tablespoons unsalted dry roasted peanuts, coarsely ground (or cashews)
0 comments
Post a Comment