Ideal for summer nights: A spicy Thai peanut salad and fresh, sour mocktail

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

 

Ingredients

 

  • 2 little gem salad
  • 1-2 radishes
  • ½ cucumber
  • 1 bunch cherry tomato
  • ¼ bunch coriander
  • Peanuts (crushed)

 

Ingredients Vinaigrette

 

  • 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

 

Preparations

 

  • 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.

 

Plating

 

  • 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

 

 

Ingredients

 

  • 1 cucumber
  • 8-10 mint leaves
  • 1 lemon
  • 25cl of black tea
  • 10 cl of elderflower syrup.
  • Soda Water (optional)

 

Preparations

 

  • 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.

Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.