You can make the salad with roast chicken if you prefer. Offer purchased sesame noodles as an accompaniment. For dessert, serve sugared sliced plums, topped with vanilla ice cream and chopped crystallized ginger. Look for the Thai fish sauce in the Asian foods section of the supermarket.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons oriental sesame oil
2 tablespoons Thai fish sauce (nam pla)
2 teaspoons grated lime peel
8 ounces thinly sliced roast beef, cut into thin strips (about 2 cups)
4 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
Preparation
Whisk first 5 ingredients in small bowl to blend. Season dressing with salt and pepper. Combine beef, lettuce, radishes and green onions in large bowl; toss with enough dressing to coat. Divide salad between 2 plates. Serve, passing any remaining dressing separately.
