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Tuesday, May 6, 2008

May Day Dinner

312 square feet boyfriend came over for a May Day dinner of my own Thai influenced innovation on a salad Niçoise. This one had smoked salmon instead of tuna, and a horseradish cream sauce accented with a Thai cucumber salad, served with a starter of ripe yellow tomatoes with goat cheese and balsamic vinaigrette

Thai Cucumber Salad

Serves Two

2 cucumbers, chopped
1 carrot, shredded
1/2 red onion, thinly sliced
1/2 bunch cilantro, finely chopped
1/4 cup rice wine vinegar
2 tablespoons fish sauce, or less
2 dried bird chilies, ground
2 tablespoons brown sugar
juice of one lime
dash of salt

In a mortar and pestle, grind the chilies with the brown sugar. Dissolve the sugar and chilies into the vinegar, lime juice and add the fish sauce to taste. Toss the cucumbers, carrot, onion and cilantro with the dressing and dash of salt. Cover and refrigerate for half an hour to an hour before serving to let the flavors set.

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