Skip to main content

The Globe and Mail

Tender-greens salad with crispy shallots and roasted peanuts

Tender-greens salad with crispy shallots and roasted peanuts

Andrew Grinton/The Globe and Mail

Servings: 4 to 6

Ready time: 15 minutes

Ingredients

4 tsp vegetable or peanut oil

1 shallot, thinly sliced

5 cups pea tendrils or watercress, loosely packed

2 tsp fish sauce

1 tbsp lime juice

½ tsp sugar

½ small red chili, finely minced (or more to taste)

1 cup pomelo or lime segments (1 pomelo or 2 small limes), peel and pith removed

1 tsp shrimp powder (optional)

½ cup roasted peanuts, finely chopped

Method

Heat oil in a small skillet. Add shallots and cook over medium heat, stirring occasionally until crisp and brown, being careful not to burn them (about 3 minutes). Remove shallots from oil with a slotted spoon and set aside. Remove oil from heat and reserve.

Plunge the greens into boiling water for 1 minute. Drain and gently squeeze out excess moisture. Chop coarsely. In a small bowl, combine the fish sauce, lime juice, sugar, reserved shallot oil and chili. Mix well.

If using lime in place of pomelo, sprinkle the segments with a tablespoon of sugar and allow to sit for 10 minutes.

To assemble the salad, place greens in the bottom of a large bowl. Lay citrus segments overtop and sprinkle with shrimp powder. Toss well with lime dressing and garnish with fried shallots and roasted peanuts.

Note: Shrimp powder gives the salad a briny, authentic kick, but the dish will still be delicious without it. To make shrimp powder, rehydrate a small handful of dried shrimp in boiling water for 10 minutes, then pat dry and pulverize in an electric chopper.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.