Chef Jonathan Rollo's Lemongrass Salad

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Chef Jonathan Rollo’s Lemongrass Salad

Note: we used firm tofu instead of chicken and the marinade is the same as the vinaigrette

Go to COOKING”Home & Family” for today’s recipe

Ingredients

    • Baby greens – 2 oz.


    • Grilled citrus chicken – 4 oz.


    • Toasted coconut – 1 oz.


    • Thai chili – ? oz.


    • Thai basil – ¼ oz.


    • Grilled pineapple, julienned – .1 oz.


    • Jicama – 2 oz.


    • Mango, julienned – .15 oz.


    • Cashews – 1½ oz.


  • Lemongrass Lychee Vinaigrette – 3 oz.

Recipe

    • Combine all ingredients and toss with dressing.


  • Serve immediately.

Lemongrass Lychee Vinaigrette


Ingredients

    • Oil (your choice) – 3 oz.


    • Lemongrass, cleaned, finely chopped – 1 oz.


    • Shallots – 1 tsp


    • Lychee, including juice from can – ¼ oz.


    • Garlic, fresh – 1 clove


    • Lime juice, fresh – ¼ oz.


    • Sugar, or sugar substitute – to taste


  • Salt & pepper – to taste

Recipe

    • Add all ingredients except the oil to a blender.


    • Puree on high and add the oils in a slow and steady stream.


    • The vinaigrette will emulsify.


    • Adjust seasoning with salt, pepper, and sugar.


  • Strain to remove any large pieces of lemongrass.

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