Thai Salad Recipe & Espelette Pepper or Black Garlic
For 2 people:
- 50g cashews
- 500g beef
- 300g rice vermicelli
- 15 cherry tomatoes
- Peas
- 1 red onion
- Coriander
- Mint
- 5cl soy sauce
- 5cl fish sauce
- 1/2 lime
- 1 teaspoon brown sugar
- 1 Espelette pepper seasoning pencil
- 1 Black garlic spice pencil
- Cook the vermicelli as indicated on the package.
- Cut the cherry tomatoes in half and thinly slice the red onion.
- Shell the peas and cook them in boiling salted water.
- Mix the soy sauce, fish sauce, lime, and brown sugar.
- Chop the herbs and incorporate them into the sauce.
- Cut the beef into cubes and sear in a little oil.
- Assemble your salad: place a nest of vermicelli at the bottom of the plate, arrange the vegetables and meat, and sprinkle with a few crushed cashews and the chopped herbs.
- Season your salad with the sauce and shavings of Espelette pepper or black garlic.
