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Ingredient
Make 1 serving
For the dressing
> 2 bird’s
eye chillies
> 1 red chilli
> 2 cloves
garlic, peeled
> 21¼2tbsp lemon
juice
> 11¼2tbsp fish
sauce
> 1¼2tsp sugar
> 150g/51¼2oz
grilled steak, cut into thin slices
> 60g/2oz
cucumber, quartered lengthways, deseeded and thinly sliced
> 60g/2oz cherry
tomatoes, halved
> 60g/2oz red
onion, thinly sliced
> 1 spring onion
(scallion), sliced into short lengths
> 1tsp fresh
chopped coriander
> 1tsp fresh
chopped Thai parsley (optional)
FOR THE GARNISH
> green salad leaves
> fresh coriander
leaves for sprinkling
> carved red
radish flower (optional)
To make the dressing, pound the chillies and garlic
together in a mortar, then mix with all the remaining dressing
ingredients in a salad bowl.
Add the beef and remaining ingredients and toss
lightly. Transfer to a serving dish lined with salad leaves, sprinkle
over the coriander leaves and garnish with the carved radish flower.
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