My friend Caroline in France makes this great Thai salad based on a version that she had at a restaurant in Hong Kong. I emailed her recently and asked for the description of the ingredients. From her notes I did some research and tried to put together a version of my own. It would be a great starter for a brunch.
Recipe after the jump…
1/3 Cup Canola Oil
3 Tbsp Cider Vinegar (or white wine)
1 Tbsp of Lime Juice
1-2 Tbsp of Thai or Chinese Chili Paste (could try sweet Thai Chili Sauce)
1 Tsp Honey
1 Tbsp Dijon Mustard
1/2 Tsp Salt
French Fried Onions:
(Or us French’s Fried Onions, like the kind used in green bean casserole)
1 Red Onion, Peeled & sliced very thinly
1/2 Cup Milk
3/4 Cup Flour (I used Whole Wheat Flour)
1/2 Tsp Salt
2 Ruby Grapefruits
1/4 Cup Chopped Peanuts
Optional: Romaine Leaves
Mix the dressing ingredients in a jar and replace the lid. Shake well to mix. Place dressing in the refrigerator.
Heat the oil, just enough to coat the bottom of a deeper sauce pan (about 375F). Peel the onion and slice it into thin rings. Then pull the rings apart. In a mixer or hand mixer, blend the milk, egg, flour, and salt together to create the batter. Dip the onion rings in the batter and let the excess drip off. Fry the onions 2 to 4 minutes per side, until they are crunchy golden brown. Remove from the oil when done and place onto a paper towel.
Peel the grapefruits and place the pieces on top of Romaine leaves on a nice dish. Drizzle the Chili Vinaigrette over the grapefruit and top with the fried onions and chopped peanuts. OR just slice up the grapefruit pieces and mix all ingredients together well to create a mixed side salad.