Yep, I made my salad with rare roast beef because I was in the supermarket and this lovely piece of beef was in the marked-down pile.
I hate food waste.
I also hate not choosing meat that's free-range and/or organic, animals who had a happy life. Sometimes I have this internal tussle about whether it's 'better' to choose that poor little battery hen who's ended up in the reduced pile, it's life worth nothing in life or death .. or whether to stick by the principle that if we don't buy that stuff, well, that's the important thing, to ensure there's ever more limited demand.
It's a hard one.
Anyway, that was a bit of an aside as on this occasion, I did buy the reduced little beef joint, and cooked it rare, as I like it.
So this is a long-winded way really of saying that this post is actually ALL about the amazing dressing ... and serve the salad with whatever you choose!
Make a salad out of JUST those things you really love - I used to make salads stuffed with things I didn't - goodness knows why, perhaps it was habit or thinking that was what you 'had' to have.
I’ve got peppers, radish, spring onion, celery, carrot, tomatoes .... plus some sliced red chilli.
Not too much chilli either - just enough to feel it tingle - as the dressing shines and doesn’t want overpowering.
And then add some toasted flaked almonds and fresh coriander and mint leaves, chopped.
This really adds to the beautiful fresh flavours - DO add these!
And then such a good dressing! Here we go!
This was enough to dress a salad for two:
the juice of one juicy lime
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
a piece of ginger (grated)
1/2 (or one small) garlic clove minced very fine
All just stirred together to dissolve the sugar, poured over the salad and mixed with my (clean!) hands.
Then topped with the sliced rare beef, or whatever you're choosing to have with it.
This is kind of a back-to-front salad, starting with the dressing rather than the meat or salad itself!