Ma chere amie,
Ahhhh, summer vacation. Ours was wonderful, if not a bit slower-paced than usual, because each and every one of us came down with some sort of sickness. From strep throat to pinkeye to cutting a new tooth, by the end of the week we were all popping pills and dropping drops and keeping our fingers crossed that it would all pass quickly. (And for the most part, thankfully, it did.)
Now, my foodie friend, I know what you're thinking - that must have really put a damper on the vacation eating plans. Well, you'll be relieved to hear that none of our sicknesses were the kind that prevented us from eating well! And while I don't regret any of the pancake breakfasts or seconds on summer desserts, I always seem to return from vacation craving a few days of simple, clean food. Here's a recipe that we had tonight and LOVED - it had enough zing and flavor to satisfy more than your typical green salad, while also providing the perfect antidote to the residual post-vacation food coma. (Hat tip to my mom for introducing us to this -- her notes in italics below!)
Bang Bang Sauce (recommend doubling for extra sauce)
2 TBSP peanut oil
2 TSP sesame oil
3 TBSP smooth peanut butter
2 TBSP Chinese chili-bean sauce (used chili garlic sauce instead)
1 TBSP superfine sugar
1 TBSP soy sauce
1 1/2 TBSP Chinese black vinegar (used rice vinegar instead)
In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until smooth. Cover and refrigerate until needed, up to two weeks.
6 cups finely shredded iceberg lettuce (used shredded lacinato kale)
1/2 cup chopped fresh cilantro leaves (used parsley instead - fab)
1/2 cup chopped fresh mint leaves
3 cups cold shredded turkey (used ground turkey, approx 1.5 lbs, pan fried)
1 scallion, halved crosswise and julienne
1 small cucumber, peeled, seeded and julienned
Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. Drizzle 4 to 5 tablespoons (or more!) of Bang Bang sauce on top.
In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce, and toss until well coated. Arrange turkey strips in a rough line down center of salad. Top turkey with scallions and cucumber. Drizzle with more sauce, or place sauce in a bowl to pass at table.
We topped with generous drizzles of Chili Crunch.