Name: Vietnamese Veal Lettuce Cups with Green Mango Salad and a Chili Lime Vinaigrette
Ingredients: 1 cup Chili Lime Vinaigrette; ⅓ cup Roasted peanuts; 4 Little gem lettuce; 1 tbsp Lemongrass; 2 tbsp Shallot; ¼ cup Soy sauce; ½ cup Sugar; 2 lbs Veal eye round; 2 cups Shallot; 2 cups Canola oil; 3 cups Green mango (or green papaya); 1 cup Green beans; 1 cup Red bell pepper; ¼ cup Cilantro; ¼ cup Thai basil; 2 Garlic cloves; 1 Jalapeño; 2 tbsp Brown sugar; 2 tbsp Fish sauce; ¼ cup Water; 2 tbsp Lime juice; ½ cup Shallot frying oil

Gem lettuce topped with green mango salad, peanuts, fried shallots and grilled veal dressed in chili lime vinaigrette

03 Nov Vietnamese Veal Lettuce Cups with Green Mango Salad and a Chili Lime Vinaigrette

Posted at 16:25h in by tlatta

Vietnamese Veal Lettuce Cups with Green Mango Salad and a Chili Lime Vinaigrette

Yield: 6 servings

Ingredients:

1 cup Chili Lime Vinaigretterecipe follows

⅓ cup Roasted peanutschopped

4 Little gem lettuceup to 6 heads

Grilled Veal

1 tbsp Lemongrassminced

2 tbsp Shallotminced

¼ cup Soy sauce

½ cup Sugar

2 lbs Veal eye roundsliced 1-inch thick

Fried Shallots

2 cups Shallotthinly sliced

2 cups Canola oilfor frying

Green Mango Salad

3 cups Green mango (or green papaya)shredded

1 cup Green beansthinly sliced on bias

1 cup Red bell pepperjulienne

¼ cup Cilantrochopped

¼ cup Thai basilchiffonade

Chili Lime Vinaigrette - Yield: 1 Cup

2 Garlic clovesminced

1 Jalapeñoseeded, minced

2 tbsp Brown sugar

2 tbsp Fish sauce

¼ cup Water

2 tbsp Lime juice

½ cup Shallot frying oilcooled

Preparation:

For the Grilled Veal:

Combine the lemongrass, shallots, soy sauce, sugar in a bowl. Marinate the veal for 30 minutes and then drain from the marinade.

For the Fried Shallots:

Place the shallots on a paper towel lined sheet pan for 30 minutes.

Heat a pot with oil to 275 degrees F.

Fry the shallots in batches until lightly golden brown. Drain and reserve. The fragrant frying oil can be cooled and used in preparing the Chili Lime Vinaigrette (recipe follows).

Heat a grill or griddle on high and grill until the veal reaches medium-rare. Cool and slice ¼-inch thick.

For the Green Mango Salad:

Toss the mango, green beans, bell peppers, cilantro, and Thai basil with ¾ of the chili lime vinaigrette.

To Assemble:

Separate the lettuce into individual leaves, top the leaves with the mango salad and fan the veal slices on top.

Garnish with peanuts and fried shallots.

Chili Lime Vinaigrette:

Combine all ingredients together in a bowl except the oil.

Whisk in the oil to emulsify.

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Ingredients