CUCUMBER, PINEAPPLE AND TOMATO SALAD WITH ASIAN VINAIGRETTE (for four)
1 large garlic clove ¼ teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons vegetable oil
one 2-inch long fresh Serrano or jalapeno chile, minced, including the seeds
¼ to ½ teaspoon Asian fish sauce (nam pla)
½ seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise ½ pineapple, peeled, quartered lengthwise, cored, then sliced crosswise
¼ inch thick (2 cups) ½ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh mint
2 medium tomatoes (1 pound total) cut into ½ inch wedges
1. Mince garlic, then mash to a paste with salt using the side of a large, heavy knife.
2. Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.
NOTE: This salad is Vietnamese-inspired.
Serve with: Sauteed chicken cutlets with Thai herbs
from Gourmet Magazine, June, 2006