INGREDIENTS:10 cups pre-washed Asian Spicy Mix or Baby Mix Greens 10 large portobello mushroom caps 5 medium shallots, thinly sliced and dredged in cornstarch and deep-fried until golden brownVinaigrette (yields 1 to 1 ½ quarts): ½ cup fish sauce 1 cup fresh lime juice ½ cup olive oil 4 Tbsp. chili paste (Sriraha brand) 4 Tbsp. palm sugar, grated 2 stalks tender lemon grass, minced 4 Tbsp. fresh galangal, minced (substitute: fresh ginger) 4 shallots, thinly sliced 4 scallions, thinly sliced ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.