beef salad
Thai beef salad combines hot and cold. COURTESY SLA THAI

By STEVEN DeSALVO
For Montclair Local

Editor’s note: If you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at culture@montclairlocal.news.

With spring about a week away, it is time to eat like the weather is warm. The Thai beef salad from SLA Thai at 38 Upper Montclair Plaza, 973-509-0111, goes excellent with warmer spring-time temperatures. This recipe combines hot and cold. Warm steak is

STEVEN DESALVO

accompanied by fresh, raw vegetables and a vinaigrette. With six ounces of beef this recipe can serve two as a salad or one if you are feeling very hungry! SLA Thai offer a wide variety of menu options that are great for anyone from the experienced Thai eater to someone who is entirely new to the cuisine.

SALAD INGREDIENTS

6 ounces sliced prime beef (cooked to your preferred level of doneness)

2 tsp thinly sliced lemon grass

2 tbsp thinly sliced shallot

1 tbsp diced red bell pepper

1 tbsp thinly sliced scallions

4 thinly sliced kaffir lime leaf

4 thinly sliced mint leaf

2 tbs. roast rice powder

DRESSING INGREDIENTS

3 tbsp SLA vinaigrette        

3 tbsp lime juice                 

1 tbsp fish sauce.                

1 pinch of chili powder (add more if you like it spicy!)

Mix all of the salad ingredients together and then add the vinaigrette to your taste.

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