Salade indochinoise
Discover the exquisite blend of flavors in this Indochinese salad recipe. With fresh ingredients and aromatic spices, this salad is a true culinary delight.
Ingredients:
- 2 sliced thick cut bacon, cut into lardons
- 1 1/2 teaspoons Thai fish sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cane sugar
- 1 garlic clove, minced
- A small squirt of sriracha
- 2 large eggs
- 2 large handfuls of salad greens (escarole, arugula, and romaine recommended)
Instructions:
- Place the diced bacon in a skillet and cook over medium-low heat.
- While the bacon is frying, mix together the fish sauce, lime juice, sugar, minced garlic, and sriracha in a small bowl.
- Once the bacon turns crispy, use tongs to transfer it to the fish sauce mixture, leaving the bacon grease in the skillet. Set it aside.
- Break two eggs into the skillet. Cook until the egg whites are just cooked through. Gently transfer the sunny-side up eggs to a plate, trying to retain as much bacon grease in the skillet as possible.
- Return the fish sauce mixture to the skillet. Reduce the heat and swirl the skillet to heat up the sauce.
- Combine the salad greens with the sauce and toss together. Plate the salad, top with the fried eggs, and serve.
Summary:
- Calories: 390 kcal
- Fat: 31 g
- Protein: 21 g
- Carbs: 5 g
- Potassium: 339 mg
- Magnesium: 39 mg