Cold Crispy Roast Lamb, Beansprout, And Bean Salad Recipe

Cold Crispy Roast Lamb, Beansprout, And Bean Salad Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
4 ounce: Crispy roast leg of lamb,
Thinly sliced and cut into,
1" strips,
2 cup: Beansprouts, washed and
Dried,
1 cup: Green beans,
Tossed in boiling water for,
5: Minutes,
1 cup: Broccoli flowerets --,
Blanched,
6: Lettuce leaves, preferably
Chinese,
3 large: Tomatoes, cut into wedges
1 large: Cucumber, peeled and
Sliced,
1/2 medium: Sweet bell pepper, cut in
Strips,
2 medium: Onions finely sliced into,
Rings,
6: Green onion curls,
3: Hard-cooked eggs, peeled
And halved,

DRESSING
1/2 cup: Unsalted roasted peanuts,
1/2 cup: Lemon juice,
3 tbsp: Vinegar,
4 Cloves: garlic,
3 tbsp: Chopped fresh cilantro,
3 tbsp: Sugar,
1 tbsp: Nuoc Mam sauce,
OR Maggi liquid seasoning,

GARNISH
1: Hard-cooked egg, sliced
Fresh cilantro, chopped
Chili flowers, for
Garnish,

Directions:

*(Thit Cuu Quay Don De Nguoi An Voi Gia Va Dau).

1. Blend all the dressing ingredients in a blender using a little
water to give you the consistency you want. Adjust by increasing
vinegar, sugar, or Nuoc Mam sauce. Set aside. 2. Arrange the salad
ingredients on a large dish. Start off with a bed of lettuce and
from there, you are on your own.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books


Source from luhu.jp