3 lbs. 1 1/2 lbs. 1 1/2 lbs. 3 C. 3 C. 1 C. 1 C. 3 C. 1 C.
Lemongrass Vinaigrette: Yield: 3 cups dressing 2
1/2 C. 1/2 C. 1/4 C. 1/4 C. 2 Tbsp. 1 Tbsp. 1 tsp. 1 C. 3/4 C. 1 tsp. 2 tsp.
Asian greens - (a blend, such as napa cabbage, tatsoi, baby spinach, watercress and mizuna) Cooked, cleaned shrimp or prawns Japanese cucumbers, sliced and halved Green California seedless grapes Shelled edamame Julienned jicama Thai basil leaves, torn and loosely packed Tender cilantro sprigs, loosely packed Lemongrass Vinaigrette Toasted coconut or chopped peanuts for garnish-(optional)
6'' lengths of tender fresh lemongrass, smashed with the side of a knife and then chopped Lime juice Rice vinegar Chopped fresh ginger Chopped shallot Sugar Chopped garlic Fresh red chili, seeds removed Vegetable oil Peanut oil Sesame oil Salt
For Lemongrass Vinaigrette:
In a blender, puree the lemongrass, ginger, shallot, garlic, chili, sugar, lime juice and rice vinegar. Gradually add the oils and season with sesame oil and salt. Refrigerate, then shake or stir well before serving.
Decorate 12 large plates with a scattering of Asian greens. In a large bowl, toss together the shrimp, cucumbers, edamame, jicama, grapes, basil leaves, cilantro and enough dressing to moisten thoroughly. Arrange the salad in the middle of the prepared plates and garnish with toasted coconut or peanuts. Serve immediately.