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I've written about the Spicy Beef Salad from one of my favorite local haunts, Daisy Mint. It's tangy, spicy, fresh and light and I am, in a word, addicted. So today I decided to try and recreate the infamous salad.
Ingredients 1 cup coconut milk 1/2 cup low-sodium chicken stock 1 teaspoon fish sauce 1 tablespoon lime juice 1 (2-inch) piece ginger , sliced into coins 1 serrano pepper, seeds removed and minced 1 tablespoon roughly chopped garlic 3/4 cup chopped fresh cilantro leaves, plus more for garnish 1/2 cup fresh Thai basil, chiffonade 4 (6-ounce) portions mahi mahi 1 leek , white part only, cleaned and julienned 1 red bell pepper , julienned 2 large carrots , peeled and julienned 1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish 1/4 cup chopped fresh cilantro , for garnish Special Equipment: 4 (8 by 10-inch) pieces parchment paper 4 (12-inch) pieces kitchen string