Let this fresh salad take you on a journey to Thailand. A light dish packed with colourful ingredients and health-boosting garlic and ginger, the mix of sweet and sour flavours in this salad is all you need on a hot summer night. For added refreshment, our bartender at Rouhi, Sébastien Le Fouler has created a fresh and sour mocktail that pairs beautifully with this salad.
Recipe for 4 people
Preparation time: 30 minutes
- 2 little gem salad
- 1-2 radishes
- ½ cucumber
- 1 bunch cherry tomato
- ¼ bunch coriander
- Peanuts (crushed)
- 50 gr peanut butter
- 3 tbs sushi vinegar
- 2 tbs soy sauce
- ½ lime (for the juice)
- 1 tbs grated fresh ginger
- 1 tbs sesame oil
- 2 cloves garlic (crushed)
- 2 tbs sriracha
- Whisk the peanut butter, sushi vinegar, soy sauce, lime juice, ginger, sesame oil, garlic, and sriracha together in a small bowl.
- If the dressing is too thick, dilute it with a splash of water. Season it to your taste with salt and pepper.
- Cut the little gem in half -length wise- and finely salt them.
- Grill them quickly in a pan to get a light smokey flavour.
- Slice the radishes and cherry tomatoes in half.
- Finely slice the cucumber.
- Pull the grilled little gem lettuce leaves apart and place them in a bowl.
- Mix the salad with the vinaigrette and 2/3 of the garnish.
- Place the salad in individual bowls and top up with remaining ingredients.
Fresh and sour mocktail
Recipe for 4 drinks
- 1 cucumber
- 8-10 mint leaves
- 1 lemon
- 25cl of black tea
- 10 cl of elderflower syrup.
- Soda Water (optional)
- Peel the cucumber and cut it into big slices.
- Combine the juice of the lemon with the black tea (chilled) and elderflower syrup in a blender.
- Add the cucumber to the blender and mix it all together.
- Strain the liquid to remove the mush.
- Serve the mocktail in 4 glasses (rocks/small type) with or without ice.
Want to enjoy it as a fizzy drink? Add some soda water. If you like your mocktail a little thicker, don’t strain it completely.