Even after three trips to Portland, I still haven’t ventured over to the famed Pok Pok. Eek! Shame on me. So, I decided to throw together this spring salad. If I couldn’t get a taste of Thai flavors over the weekend, at least I can make it at home!
MASTER MY MISTAKES / COOKING NOTES
Notes on flavor: The lemongrass vinaigrette is tangy (from rice vinegar) and slightly spicy (from ginger and garlic). You can start with 3 tablespoons of rice vinegar in the recipe and add more 1/2 tablespoon at a time to get to the flavor you like. If you want the vinaigrette to be less spicy, use 1 teaspoon of grated ginger.Make it a meal: This salad is meant to be an appetizer, but you can make it a fuller meal by adding some avocado and your favorite protein! I had this salad with eggs and avocado, and it tasted wonderful.Roast leftover asparagus: As you’re shaving the asparagus, you’ll probably notice that you can’t shave off the entire stalk. Just save it for roasting or your stir fry!
