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

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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