Vietnamese Salad
This recipe is a Western version of the spicy Vietnamese dish. Basil is a commonly used herb in most Asian countries.
Serving: Serves: 6
Total Time: 37 minutes
INGREDIENTS:
2 1/4 pounds MUSSELS or CLAMS
1 1/2 cups dry white WINE
Large bunch fresh BASIL
2 CARROTS
4 small heads mixed salad GREENS
7 ounces PEANUTS, shelled and peeled
Vegetable oil
1 tablespoon LIME juice
1 GARLIC clove
1/2 cup peanut OIL
3 tablespoons FISH SAUCE
2 tablespoons SUGAR
1 small fresh CHILI pepper
Large bunch fresh mint
DIRECTIONS:
Soak the mussels/clams in a bowl containing cold water, until they stop releasing sand. Cultivated mussels do not require long soaking. Wash the mussels/clams, scraping off the beard.
Place the mussels/clams, wine and 1/3 of the basil leaves in a saucepan and bring to a boil. Cover and cook for 5 minutes, until the mussels/clams open. Remove from the heat and allow the mussels/clams to cool in their liquid. Discard any mussels/clams which did not open during cooking. Scoop the mussels/clams out of their shells using a small spoon or knife.
Discard the shells. Peel and julienne the carrots. Wash and dry the salad leaves. Tear into large pieces. Sauté the peanuts in a frying pan over medium heat with a small amount of oil until golden brown. Squeeze the lime. Peel and mince the garlic clove. Chop the chili pepper. Place the peanut oil, fish sauce, lime juice, sugar, minced garlic and chili pepper in a bowl and whisk until the mixture is smooth. (This process may be done with a food processor.) Toss the lettuce, basil, and mint leaves with 2/3 of the sauce. Distribute the salad into servings bowls.
Arrange the mussels over the salad, and scatter the julienned carrots and sautéed peanuts over the salad/greens.
Pour over the rest of the sauce and serve.
