My husband and I love to have just salad for dinner. We use this as the base of our salad and then add a piece of protein. The lemongrass ginger viniagrette is sweet and tangy and would go excellent with a piece of grilled fish on top.
Makes 2 salads
½ cup vegetable oil
4 tablespoons rice vinegar
4 teaspoons fresh lime juice
4 teaspoons honey
1 garlic clove, smashed but kept whole
4 teaspoons lemongrass paste, tube, produce dept.
¼ teaspoon ground ginger
½ teaspoon sambal oelek
¼ teaspoon kosher salt
4 cups mixed lettuce
1 large ripe beefsteak tomato
6 radishes, thinly sliced
½ yellow bell pepper, thinly sliced
½ red bell pepper, thinly sliced
1 ripe avocado, seeded, sliced
Sliced red onion (optional)
To make the lemongrass dressing, whisk together the oil, rice vinegar, lime juice, honey, garlic clove, lemongrass, ginger, sambal oelek, and salt. Set aside.
To plate the salads, add the lettuce to the bottom of the plate, tomatoes, radishes, bell peppers, avocado slices, and onion if desired. Serve with lemongrass vinaigrette.