Not So Simple Salads

03
03  —  THE SEASONAL EDIT

Banh Mi Over

35 mins2 SERVINGS
Banh Mi Over salad

"Everything I love about a banh mi, deconstructed into a bowl. The pickled vegetables are essential — surprisingly easy to make at home. The marinade does the heavy lifting on the chicken."

The Foundation

Radish

~ 1 cup

Pickled carrot

julienned

Pickled cucumber

~ 1 cup

Cilantro

~ 1 handful

Chicken

marinated

Green onion

~ 1/4 cup

Romaine lettuce

~ 2 big handfuls

The Elixir: Soy Miso

coconut sugar

2 tsp

white miso

1 tsp

lime, juiced

½

rice wine vinegar

1 Tbsp

grapeseed oil

3 Tbsp

sesame oil

1 tsp

Quick Pickled Carrots & Cucumber

carrots, julienned

1 cup

cucumber, julienned or thinly sliced

1 cup

rice vinegar

½ cup

water

½ cup

sugar

1½ tbsp

salt

1 tsp

fresh jalapeño, thinly sliced (optional)

1

whole Sichuan peppercorns, lightly toasted in a dry pan (Sichuan version)

1 tsp

Method: Bring vinegar, water, sugar, and salt to a boil, stirring until dissolved. Remove from heat. Pack vegetables (and jalapeño or Sichuan peppercorns if using) tightly into a jar. Pour hot brine over the top. Cool to room temperature, then refrigerate at least 30 minutes before serving. Best after 2 hours. Keeps for 2 weeks. A note on Sichuan peppercorns: don't expect heat — expect a floral, citrusy tingle that builds slowly. They're one of the most interesting things in your spice pantry and wildly underused in Western cooking.

"We don't do limp lettuce here. We do high-fashion horticulture."

NOT SO SIMPLE SALADS