Saturday, February 24, 2007
Thai Pink Grapefruit Salad
This salad has one of the most unique flavor combinations I have ever tasted. And I probably would not have even tried it if I wasn't looking for salads for Weekend Cookbook Challenge #14: Salads. I am not a big salad person but I like grapefruit, coconut and mint so I thought I'd try the Pink Grapefruit Salad with Toasted Coconut and Fresh Mint from Quick & Easy Thai by Nancie McDermott.
This salad is naturally tart and acidic since grapefruit is the main ingredient. But it is also salty from the soy sauce and dried shrimp, hot from the Thai chili peppers, sweet from the coconut and sugar, and fresh tasting from all of the mint. It is so amazing. I was so impressed with myself that I made this. It seems like it should be too complicated to make something with such complex flavors. But it was simple! The hardest part was peeling the grapefruit.
Look for the round up of this month's Weekend Cookbook Challenge hosted this month by Tami from Running with Tweezers.
Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown. Turn out onto a saucer to cool.
In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and a form a smooth sauce. Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well. Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.