12 cups Asian greens (a blend, such as Napa cabbage, baby spinach, watercress, tatsoi and mizuna)
3 pounds cooked, cleaned shrimp or prawns
1½ pounds Japanese cucumbers, sliced and halved
11⁄2 pounds green California seedless grapes
3 cups shelled edamame
3 cups julienned jicama
1 cup Thai basil leaves, torn and loosely packed
1 cup tender cilantro sprigs, loosely packed
3 cups lemongrass vinaigrette
1cup toasted coconut or chopped peanuts for garnish (optional)
Lemongrass Vinaigrette (yields 3 cups dressing):
2 6” lengths tender, fresh lemongrass, smashed with the side of a knife and then chopped
½ cup lime juice
½ cup rice vinegar
¼ cup chopped fresh ginger
¼ cup chopped shallots
2 Tbsp. sugar
1 Tbsp. chopped garlic
1 tsp. fresh red chili, seeds removed
1 cup vegetable oil
¾ cup peanut oil
1 teaspoon sesame oil
2 tsp. salt
For lemongrass vinaigrette: In a blender, puree the lemongrass, ginger, shallots, garlic, chile, sugar, lime juice and rice vinegar. Gradually add the oils and season with sesame oil and salt. Store in the refrigerator and shake or stir well before serving.
For service: Decorate 12 large plates with a scattering of Asian greens. In a large bowl, toss together the shrimp, cucumbers, edamame, jicama, grapes, basil leaves, cilantro and enough dressing to moisten thoroughly. Arrange the salad in the middle of the prepared plates and garnish with toasted coconut or peanuts.
Yield: 12 entree salads.