Our email this week featured easy care perennials, but how about plants that are often easy care and useful- herbs?
Windmill Gardens is innovative in our selection of herbs that we offer to the public each year. A new favorite is Vietnamese Coriander or Rau Ram. Its narrow leaves with a maroon splotch have a wonderfully rich flavor with some pleasant heat. We came upon this tempting recipe this week on a lunch menu. Let us know what you think!
Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots
About This Recipe
Yield: serves 6
Active time: 1 hour
Total time: 1 1/2 hours
This recipe appears in: Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots
• 2 cups canola oil
• 6 ounces medium-firm tofu, patted dry and cut into 3- by 3-inch squares, 1/4-inch thick
• 1 large green papaya (about 2 pounds), peeled, halved, seeded, and finely julienned with a mandoline or sharp knife (about 5 cups shredded)
• 1/2 cup coarsely chopped fresh rau ram (Vietnamese coriander) or a mixture of spearmint and cilantro
• 1/2 English cucumber, halved lengthwise and thinly sliced crosswise into half moons (about 1 cup)
• 2 celery stalks, thinly sliced
• 1/2 cup pickled carrots
• 3/4 cup flavored fish sauce
• 2 tablespoons shallot oil or canola oil
• 1/4 cup roasted peanuts, finely chopped, for garnish
• 1/3 cup fried shallots, for garnish
In an 8-inch frying pan, heat the canola oil over high heat to 350°F on a deep-frying thermometer. When the oil is ready, carefully add the tofu slices and fry, turning once, for 15 minutes, until golden brown on both sides. Using a slotted spoon, transfer the tofu to paper towels to drain. When cool, cut into into strips 1/4 inch wide.
In a large bowl, combine the papaya, rau ram, cucumber, celery, carrot, and tofu strips. Pour the flavored fish sauce and shallot oil over the top and toss to coat evenly. Transfer to a serving platter and garnish with the peanuts and shallots. Serve immediately.
Posted on 04/30/2015 at 01:50:00 PM