Thai Roast Beef and Herb Salad

Name: Thai Roast Beef and Herb Salad
Total time: 15 min
Yield: 4
Ingredients: Ingredients 2 cloves garlic, chopped 1 large jalapeno, to taste 1 tablespoon brown sugar 1/4 cup lime juice 1 tablespoon fish sauce 1 cup basil leaves, washed and dried 1 cup cilantro leaves, coarsely torn 2 cups cherry tomatoes, halved 4 shallots, slivered 1/2 pound beef roast, thinly sliced, then slivered 1 tablespoon fresh ground pepper, or to taste 4 tablespoons unsalted peanuts, finely chopped

By:

Robin Asbell

Recipe Information

Total Time:

15 minutes

Servings:

This delicious salad saves time by relying on deli-sliced roast beef.

This delicious salad saves time by relying on deli-sliced roast beef. Topped with a flavorful oil-free dressing, this salad is wonderful year-round, but especially so in the summer when fresh picked herbs and tomatoes are readily available. For variety, try other meats, seafood or pre-seasoned baked tofu instead of beef.

Ingredients

2 cloves garlic, chopped
1 large jalapeno, to taste
1 tablespoon brown sugar
1/4 cup lime juice
1 tablespoon fish sauce
1 cup basil leaves, washed and dried
1 cup cilantro leaves, coarsely torn
2 cups cherry tomatoes, halved
4 shallots, slivered
1/2 pound beef roast, thinly sliced, then slivered
1 tablespoon fresh ground pepper, or to taste
4 tablespoons unsalted peanuts, finely chopped

Preparation

Mix garlic, jalapeno, brown sugar, lime juice and fish sauce, and reserve.
In a large bowl, toss the basil, cilantro, cherry tomatoes and shallots, then spread the mixture on a platter.
Scatter roast beef over salad and grind over it a very generous quantity of black pepper. Top salad with dressing and serve.