Recipes of tasty salads start with inspiration! The author of today’s recipe, Sergey Kalinin has been inspired by Italian and Thai cuisines. In Sergey’s opinion, Italian and Thai cooks are able to find new combinations of ordinary ingredients and create unique dishes.
Italian salad with Thai dressing and Asian greens mix tastes great in any season of the year. I liked this salad recipe for its simplicity and originality. I vote against routine! I vote for experiments!
Cheer about new flavours and new possibilities. Eat healthy and tasty. Explore!
The life is too short to waste it by eating ordinary food!
- 100 g baby spinach or tatsoi
- 1 g ginger
- 4 eggs
- 6 cherry tomatoes
- ½ tea spoon fish sauce
- 1 tea spoon soya sauce
- 20 g prosciutto or coppa
- 1 tbsp peanut butter
- 1 teaspoon lime juice
- 50 g green beans
- black sesame
- To beat up a dressing: peanut butter, soya and fish sauces, lime juice, add lime peels and grated ginger.
- To sauce the salad, put the meat and decorate with fried quail eggs and sesame.
This dish is a new possibility. New taste.
Try and cook. Surprise your friends. Together with Food’n’Chef!
Our dish is based on mix of Eastern greens: baby spinach or tatsoi and sugar snap peas. They give interesting texture and fresh taste to the dish. From European part – cherry tomatoes, air-dried сapocollo and quail eggs. I left the egg-yolk in liquid, it adds viscosity and smooth taste. Thai dressing made of soy-bean sauce and fish sauce, ground ginger, peanut oil, juice and lime zest gives the main taste note. The dressing adds bright taste to greens and the egg with meat give deepness and after taste. A bit of black sesame serves a decoration with light nut smell matching this sauce. This salad fits every season as the ingredients are available almost all year round.