From Martin Yan's Taste of Vietnam, his new PBS series slated for release in September, this salad is an example of the beauty achieved through careful knife work. To turn it into a main dish, just add shredded chicken.

Martin Yan
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
50 mins
Yield:
Serves 6 (makes 2 1/2 qts.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make salad: Cut peel and membrane from grapefruit, following curve of the fruit. Working over a small bowl, cut between inner membranes to release segments (you might want to use a smaller knife here). Squeeze juice from membrane into bowl. Put remaining salad ingredients in a large bowl.

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  • Make dressing: In a medium bowl, whisk garlic, cilantro stems, chile, ponzu, sugar, soy sauce, fish sauce, lime zest, lime juice, and Sriracha until sugar dissolves. Gradually whisk in oil. "Normally you don't use oil in Vietnamese cuisine, but it gives that nice emulsion," says Yan. Stir in basil, mint, chopped cilantro sprigs, and 2 tbsp. grapefruit juice from bowl of segments.

  • Pour three-quarters of dressing over salad; toss gently. Add more dressing if you like. Lift grapefruit from remaining juice (save it for other uses) and set on salad.

  • *Find at Asian markets, or use regular basil.

Nutrition Facts

97 calories; calories from fat 33%; protein 2.5g; fat 3.6g; saturated fat 0.5g; carbohydrates 16g; fiber 3.5g; sodium 630mg; cholesterol 0mg.
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