Serious Eats: Recipes

Cook the Book: Thai Beef Salad 

[Photograph: Caroline Russock]

Truth be told, I didn't expect to find a spot on version of a Thai Beef Salad in Patricia Wells's Salad as a Meal. There were plenty of beautifully composed salads with a French lean, but authentic flavors of southeast Asia? Definitely not what I was expecting.

I've got to hand it to Wells—her Thai Beef Salad beats the pants off of any Thai takeout version I've encountered. With a base of juicy rare roast beef slices marinated in a lime-fish sauce dressing, the salad is composed of thinly sliced cucumbers and red onion, chiles, and sweet cherry tomatoes tossed in that same fantastic dressing. On top of the veggies go a shower of bright herbs—cilantro, mint, basil, and kaffir lime leaves if you can find them—as well as a handful of salty roasted peanuts. Crunchy, salty, sour, sweet, spicy, and remarkably fresh, this salad can be made with chicken, shrimp, or even thinly sliced tofu.

As always with our Cook the Book feature, we have five (5) copies of Salad as a Meal to give away this week.

Reprinted with permission from Salad as a Meal by Patricia Wells, copyright © 2011. Published by William Morrow.

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