2 Asian pears ( about 3/4 pound total), unpeeled, haved and cored
1 large Persian or Japanese cucumber (about 1/2 poud), peeled or unpeeled, haved and seeded
1 bunch green onions
1 large head looseleaf lettuce such as Black-Seeded Simpson or Vulcan, leaves separated
1 small bunch of each cilantro, Thai basil and mind
Instructions
Adapted with permission from The Santa Monica Farmers’ Market Cookbook- Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007)
The multiple varieties of golden and crimson Asian Pears, particularly Ichiban Nashi, Hosui, and Shinko, at Brair Patch and Penryn Orchard lend crunch, sweetness, and juiciness to salads summer through fall. My son, Adam, who has lived in Vietnam and Cambodia, told me about unusual salad roll filled with grilled marinated meet and tropical star fruit, which resembles an Asian pear in taste and texture. Here, the fruit, meat, green onions, aromatic herbs are rolled up in tender lettuce and dipped in a California almond sauce spike with Thai Chiles
In a bowl, mix together the garlice, 2 tablespoons of the fish sauce, and half of the lime juice. Add the meat, turn to coat with the garlic mixture, and marinate for 30 min. Heat a grill to meduim-high or preheat a broiler with the rack close to heat source. Grill or broil the meat, turning once, until the chicken or port is just opaque throughout or the steak is done to your liking. Cut the meat into thin 3-inch-long strips and place in a serving bowl.
Stirl together the almond butter, stck, the remaining 2 teaspoons fish sauce, and the ramaining limi juice, mixing well. Mince the chile, crushing a few pieces to release their heat, and add to almond sauce to taste. Cut the pears and cucumber into batons about 1/2 inch by 2 or 3 inches. Sliver the green onions, including serval inches of green, lengthwise into 3-inch-long pieces.
Arrange the pears, cucumber, green onions, lettuce, and whole cilantro, basil and mint sprigs on a platter. Have guest fill the lettuce leaves with a little meat, herb, oinions, pears, and cucumbers, roll up, and dip into almond sauce
Originally Submitted
7/1/2009
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