1 red bell pepper
2 medium carrots, peeled
1/2 lb. snap peas, trimmed
4 scallions (white and light green parts only), trimmed
1 fresh jalapeño
1 clove garlic
1 tsp. minced fresh ginger
2 Tbs. fresh lime juice; more to taste
1 Tbs. Champagne (or white-wine) vinegar
1 tsp. granulated sugar
1/4 cup extra-virgin olive oil
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves, coarsely chopped
1/2 cup small fresh basil leaves
1/4 cup small fresh mint leaves
Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.
To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20 minutes.
Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.
To make this into a light meal, add grilled shrimp or squid or thinly sliced grilled chicken or beef.
nutrition information (per serving):
based on 8 servings;
photo: Scott Phillips
From Fine Cooking 72
, pp. 47
July 1, 2005