A Dhakaiya twist on a Thai fusion dressing is good. You'll need: -
1. Finely chopped shallots.
2. Finely chopped scallions.
3. Finely chopped garlic.
4. Finely chopped thai chillis.
5. Finely chopped dried red chillis, seared in mustard oil.
6. Finely julienned baby carrots.
7. Finely chopped cilantro.
8. Lemongrass and sugar infused thai fish sauce.
9. Extra virgin, first pressed olive oil from Sonoma, California or Greece.
10. Thai rice vinegar.
11. Sea salt.
12. First pressed mustard oil to taste.
13. Freshly cracked Chinese wild peppercorns to taste.
14. Freshly squeezed lime juice to taste.
Thoroughly combine 1 through 13. Add items 12 through 14 to taste. Refrigerate for 6 hours. Toss and serve chilled with sliced English cucumbers, quartered Roma tomatoes and crumbled Feta or Gorgonzola cheese. Not a cheese fan? Toss in some chilled prawns and crabmeat, and softish boiled duck eggs. Leftover tandoori or lemon herb chicken sclices are good too.
The dressing's great with parboiled and chilled asparagus, or oyesters on a half-shell also. Buon apetito.
__________________
"And do not curse those who call on other than GOD, lest they blaspheme and curse GOD, out of ignorance. We have adorned the works of every group in their eyes. Ultimately, they return to their Lord, then He informs them of everything they had done." (Qur'an 6:108)
|