Asian-style Chopped Salad on Lettuce spears

By Chezlamere

The Splendid Table's How to Eat supper


also read blog below
http://cookingthewholecookbook.blogspot.ca/2008/08/day-21-asian-style-chopped-salad-on.html

Ingredients

• Dressing:
• 1 large garlic clove
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 5 tablespoons Asian fish sauce
• 3/4 cup water
• 1/2 cup rice or cider vinegar
• 4 to 6 tablespoons sugar
• 1 medium sweet onion (such as Vidalia)
• 8 red radishes
• Salad:
• 4 ounces cellophane (bean threat) or thin rice noodles, soaked 10 minutes in hot water
• (or until softened), rinsed, and drained
• 20 medium inner leaves napa cabbage, washed, thoroughly dried, and sliced into thin slivers
• 10 ounces Soyrizo, crumbled and cooked in a hot skillet, then allowed to cool
• 1/3 light-packed cup fresh Thai or regular basil leaves
• 1/3 light-packed cup fresh coriander leaves (optional)
• 2/3 tight-packed cup fresh spearmint leaves
• 2 apples (Honeycrisp, Haralson, Braeburn, Fuji, or Pink Lady), cored but not peeled, cut into 1/4 to 1/2 inch pieces; or 1 fresh pineapple cut the same size
• 1 cup salted peanutes or almonds, lightly crushed
• Finish:
• 16 romaine leaves, or 1 head iceberg lettuce, cut into 4 wedges
• 2 limed, quartered

Details

Adapted from cookingthewholecookbook.blogspot.ca

Preparation

Step 1

1. To make the dressing, combine the garlic, red pepper flakes, fish sauce, water, vinegar, and sugar in a food processor and blend. Taste for sweet-tart-hot balance; adjust the seasonings as necessary. Switch the blade to a thin slicing blade, and slice the onion and radishes into the dressing. Let them marinate while you pull together the rest of the recipe.

2. In a large salad bowl, toss together the drained noodles, the cabbage, and the sausage. Coarse-chop the green herbs together and add them to the bowl. (This mixture can wait for about 30 minutes at room temperature.)

3. When you are ready to serve, add theapples or pineapple to the noodles and cabbage. Add the dressing, with the onion and radishes, and the nuts. Toss to blend. If necessary, season with salt and pepper. Make a ring of the romaine or separated iceberg lettuce leaves on a platter. Pile the salad in the center. Tuck in the lime wedges.

4. To eat the salad, pile some onto an individual lettuce leaf, moisten it with a squeeze of fresh lime juice, roll it up, and eat it out of hand.