I attended recently a Thai-cuisine course and, even though I left agitated due to the (pointless and annoying) efforts of the teacher to brainwash me with how awesome cilantro is (eew!), I did get the chance to taste a delicious salad.
The title says “Thai-inspired” because there were ingredients in the original recipe that I skipped in this one. Either because I didn’t have them at hand or because I felt I’ll like it more without them. Also, the onions were fried crunchy, but I opted for simply caramelizing them.
But no worries! I will give you the full recipe at the end of the post, mentioning the ingredients I didn’t use.
Chop those greens! Whisk that dressing! Pop that cooled white wine’s cork! Ahem…
It’s very common in Greece to have a salad on the table, accompanying almost any type of dish. But in that case it’s a rather simple combination of ingredients; a Greek salad, or lettuce with fresh onion and dill, or cabbage with carrot, or just cucumber with tomato.
However, if I’m going to have a salad as a main meal, then it’d better be pimped up!
I’m calling it “Caesar-style”, because apparently the original one has some standard ingredients, while I just combined several variations in one, to make a hearty big bowl of salad.
The most phenomenal part of this salad was the dressing. I’ve made this dressing two times more since then, just to use it on a plain green salad. Irresistible!
Some time ago we went for a weekend to Girona, a lovely Catalan city just 1h30min far from Barcelona. In one of the restaurants we had dinner at, called “Vinil“, I tried a delicious goat cheese salad. I’m a huge fan of goat cheese and the combination of caramelized cheese, apples, green salad and caramelized onions blew me away!
I decided to make a similar version and I have to say I was very satisfied with the result!
The part that requires the most cooking is the caramelization of the onions, therefore start with that. Cut the onions first in the middle and then slice them lengthwise in order to obtain strips. Heat the olive oil in a deep, wide frying pan, drop the onions and mix so that the oil coats them. Add some salt and let the onions cook, stirring from time to time. Set the fire to medium to avoid burning the onions. (I use a gas stove top and I find it necessary to reduce the fire).