(Sheryl Julian)
Sunday supper and more
Serves 4
| 2 | to 3 Thai chilies or 1 to 2 jalapenos (depending on your heat affinity) |
| 1 | clove garlic, finely chopped |
| Grated rind and juice of 3 limes | |
| 2 | tablespoons rice wine vinegar |
| 3 | tablespoons light brown sugar |
| 2 | tablespoons fish sauce |
| Salt, to taste | |
| 2 | tablespoons water |
| 1 | head Boston lettuce, cored and torn into leaves |
| 4 | cups baby spinach |
| 3 | medium carrots, grated |
| 1 | English cucumber, thinly sliced |
| 1 | small red onion, thinly sliced |
| 1 | pint cherry tomatoes, halved or quartered |
| 1/2 | cup fresh cilantro leaves |
| 1/2 | cup fresh mint leaves |
| 1/2 | grilled flank steak, thinly sliced and cut into strips |
1. In a blender, work the chilies, garlic, lime rind and juice, rice vinegar, sugar, fish sauce, salt, and water.
2. In 4 large bowls, layer the lettuce, spinach, carrots, cucumber, red onion, tomatoes, cilantro, and mint. Sprinkle with half the dressing. Add the beef and sprinkle with the remaining dressing and more salt. Tony Rosenfeld 
© Copyright 2011 Globe Newspaper Company.
