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

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

 1 cup Chili Lime Vinaigretterecipe follows
  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
For the Grilled Veal:
1

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:
2

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

3

Heat a pot with oil to 275 degrees F.

4

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).

5

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:
6

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

To Assemble:
7

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

8

Garnish with peanuts and fried shallots.

Chili Lime Vinaigrette:
9

Combine all ingredients together in a bowl except the oil.

10

Whisk in the oil to emulsify.