Vietnamese Salad
Ingredients
- 1 pcButterhead lettuce (washed and dried)
- 2 pcRound tomato (wedged)
- 0.5 pcCucumber (sliced)
- 0.5 pcRed onion (thinly sliced)
- 1 pcGarlic (minced)
- 45 mlRice vinegar
- 1 tbspWhite sugar
- 30 mlPeanut oil
- 1 pinchGray sea salt
- 2 pinchBlack pepper ground
- 1 pcCoriander (chopped)
Method
A vibrant salad where crispy lettuce meets the tang of rice vinegar dressing. The sauce should coat the leaves without wilting them, providing immediate freshness.
- 1
Separate the lettuce leaves, wash in clear water, and spin dry perfectly. The leaves must be dry so the dressing sticks. Slice the red onion into almost transparent rings.
- 2
Cut the tomatoes into even wedges and the cucumber into thin rounds. Coarsely chop the coriander. The goal is to have clean pieces that hold their shape.
- 3
In a bowl, dissolve the sugar in the rice vinegar. Add the minced garlic, salt, and pepper. Pour the oil in a thin stream while whisking to bind the mixture.
- 4
Mix the lettuce, tomatoes, cucumber, and onion in a large bowl. Pour the dressing and toss gently by hand or with salad servers. Serve immediately.
Frequently asked questions
How do you get this dish right?
- If the red onion is too sharp, soak the slices in ice water for 10 minutes to mellow them out.
- Only pour the dressing right before eating, otherwise the vinegar will 'cook' the lettuce and it will lose its crunch.
How long does this dish keep?
This salad does not keep once dressed. Consume immediately.
