Thai-Vietnamese Salad Bar Supreme

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
up to 6 servings
Level:
Easy

Ingredients
  • Salad Bar:
  • 3 hearts Romaine lettuce, chopped
  • 1 sack (10 ounces) mixed baby greens
  • 2 cups fresh bean sprouts, any variety
  • 1 cup thinly sliced daikon or red radishes
  • 2 cups shredded carrots, available prepped in plastic bags in produce case
  • 8 scallions, sliced on the bias
  • 1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced
  • 1 pint yellow or red grape tomatoes
  • 1 red onion, quartered and thinly sliced
  • 1 bunch fresh mint leaves, trimmed
  • 1 bunch fresh basil leaves, trimmed
  • 2 (2-ounce) packages chopped nuts, found on baking aisle
  • 8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
  • 1/4 cup tamari dark soy sauce
  • 2 tablespoons vegetable oil, eyeball it
  • 4 to 8 thin cut chicken cutlets, depending on size
  • Salt and freshly ground black pepper
  • 1 pound mahi mahi
  • 1 ripe lime
  • Peanut Dressing:
  • 3 tablespoons white vinegar or rice wine vinegar
  • 1/2 cup white grape juice concentrate or apple juice concentrate
  • 3 tablespoons peanut butter
  • 2 inches fresh ginger root, grated
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup vegetable oil
  • 1 tablespoon chopped nuts (from salad bar)
  • Chili Garlic Sweet Hot Dressing:
  • 3 tablespoons white vinegar or rice wine vinegar
  • 1/3 cup pepper jelly, available on condiment aisle
  • 2 cloves garlic, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons hot chili oil
  • 1/2 cup vegetable oil
Directions
  • Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".

  • Heat a grill pan over medium high heat.

  • Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.

  • Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.

  • For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.


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