Introducing the bold salad that can hold its own against the richness of pork belly and fried chicken.
- 1 bunch Thai basil (see Note), leaves picked
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves picked
- 20 g (¼ cup) fried Asian red eschalots (see Note)
- 2 garlic cloves, thinly sliced, fried
- 2 long red chilies, thinly sliced
- 2 spring onions, thinly sliced
Sweet chipotle vinegar
- 2 tbsp adobo sauce (see Note)
- 60 ml (¼ cup) rice vinegar
- 2 tsp brown sugar
- 2 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make sweet chipotle vinegar, combine all ingredients in a bowl and set aside.
Combine all ingredients in a bowl, pour in dressing and toss to coat. Serve immediately.
• Thai basil and fried Asian red eschalots are from Asian food shops and greengrocers.
• Adobo sauce is available in cans (as chipotle peppers in adobo sauce) from delis, greengrocers and Mexican food shops, and online at fireworksfoods.com.au. You can chop remaining chipotles and add to the salad, if desired.
Photography by Chris Chen
As seen in Feast magazine, Feb 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.