I love salads. If I got to choose one main meal to eat for the rest of my life it would be salads. I am always looking for new ideas. My husband loves salads but more as a side dish. I make Niçoise salads for dinner several times a year, especially in the summer.
I always want to make my own classic Thai beef salad. I got a few delicious recipes for Asian cookbooks. But for some strange reasons, I never got to prepare one. I always ate them at the restaurants.
I love playing with textures when I am cooking. Here the hot and the cold create ce je ne sais quoi that makes you say yummy. The key is to use lettuces that can withstand the heat.
Today, I read a fascinating post about the making of a beef salad recipe on a blog that I discovered while browsing. I can not wait to try this beef, radicchio and green beans salad with chili-lime dressing recipe, with organic cilantro of course.
Brys, one of the co-founder of cookthink, created last week end a vinaigrette recipe with a little bit of sweet, sour, salty and bitter to complement the rich beef. The salad has radicchio in it, a winner for me. Have a taste of this recipe instead of a T-bone served with a side salad.