Thai-Italian Friendship

[foodnchef.livejournal.com]

The basis of our dish is Eastern greens: mustard spinach or tatsoi and sugar pea pods. They create interesting texture of the dish and a very fresh taste. From Europe we have here Cherry, air-dried capicola and quail eggs. Yolk remained liquid, giving a bit of viscosity and soft flavour. But the main taste is created by the Thai dressing prepared from soy-bean and fish sauces, ginger, peanut oil, lime juice and citron.

As a result, the dressing adds rich taste, and eggs and meat – depths and flavour to the greens. A bit of black sesame serves as a décor with light nut flavour, well combining with this sauce. This salad can be served any time of the year, since the ingredients can be found almost all the time.

How to prepare