New Taste Journal

Whole Grain · Whole Food · Big Flavors

Thai Leaf and Herb Salad

Ingredients:

1      Heat Boston Lettuce
1      Head Treviso Lettuce
1      Bunch Watercress
1      Cup Fresh Basil Leaves
1/2   Cup Fresh Mint Leaves
1      Carrot
1      Red Bell Pepper
1/2 Cucumber
2      Green Onions
1      Tbs. Roasted Peanuts, crushed

1/3   Recipe Thai Dressing / Marinade Make a full recipe and use 2/3 to marinade flank steak.

Boston Lettuce

Treviso Lettuce

Watercress

Slice treviso into half inch thick pieces.

Place treviso into a large bowl or salad spinner filled with cold water.

Cut watercress in half.

Add leaf and stem to the bowl with treviso.

Wash treviso and watercress two or three times.

Be sure to change the water after each time.

Spin dry and place into a large bowl.

Tear Boston lettuce into small bite-size pieces.

Wash lettuce a few times in cold water.

Spin dry the lettuce.

Place Boston lettuce into the bowl with treviso and watercress.

You can use the lettuce immediately or cover and chill in the fridge for a few hours.

Cut the carrot into long thin julienne slices.

Cut the pepper into long thin julienne slices.

Slice the green onions into thin rounds.

Cut cucumber in half.

Reserve one half for another use.

Cut one half into 2 long spears.

Cut each spear into thin triangles.

Place carrot, pepper, onion and cucumber into the lettuce bowl.

Pluck basil and mint leaves from the stem.

Gently rinse and spin dry.

Stack basil and mint leaves together.

Cut leaves into long thin julienne slices.

Add basil and mint to the lettuce bowl.

Add dressing to the bowl.

Toss all ingredients together and serve.

Garnish each salad with crushed peanuts.

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Whole Grain · Whole Food · Big Flavors