The recipe below comes from Vietnam. Contrast and balance are important elements in most Asian cooking, and salads similar to this, which combine warm and cool elements in one dish, are common throughout Southeast Asia. Enjoy.
Warm Beef and Watercress Salad
3/4 lb. beef tenderloin, sirloin steak, or filet mignon
1 Tbs. green peppercorns, roughly chopped
4 cloves garlic, crushed
3 stems lemon grass (white part only), very thinly sliced,
or 1 slightly rounded tsp. finely grated lemon rind
3 Tbs. vegetable oil
1/4 tsp. salt
1/3 tsp. ground black pepper
8 oz. watercress (about 1-1/2 average bunches)
4 oz. cherry tomatoes
4 scallions, sliced
2 Tbs. lime juice Continue reading
Okay–so you’ve made your preserved lemons, right? If not, look at the last post, and a week from now, you’ll be ready to make this salad.
This delicious, refreshing salad is Moroccan. It’s a great side dish for summer barbecues–it can’t be beat with meat. But if I’m serving it alone, or with something less robust, I’ll substitute a sweet onion for the more pungent red onion.
And just in case you didn’t start your lemons last week, but still want to make this dish, preserved lemons are now being marketed in the U.S. by Moroccan companies, so you may be able to find them online or in a good import shop. However, it won’t be as cheap, or as fun, as making your own–but they will be just as good. Continue reading