I am so glad our Thai basil survived this summer because I was finally able to make this recipe from Cooking Light that I’ve had my eyes on for way too long. Years, in fact.
It has sat in my binder of recipes just waiting for the “right” moment. And the moment finally happened.
This salad is incredibly simply but ridiculously delicious.
And I’m not sure if it’s because I haven’t had beef in a few weeks but this steak hit the spot. Tender and full of flavor – without anything but salt and pepper.
The salad base is a mix of basil (I used Thai basil and Genovese – basic Italian – basil), tomatoes, sliced shallot and cucumber.
That’s right – there is no lettuce in this salad – just herbaceous basil.
The dressing is an incredible mixture of flavorful ingredients including soy sauce (or tamari), rice vinegar, lemongrass, sesame oil, fish sauce and chile paste.
The salad base is tossed with the dressing before being topped with the sliced steak.
Each and every bite was bursting with flavor. Not only is this a perfect weeknight dinner but it’s pretty enough to serve to guests or with a glass of wine.
By the way – this recipe earned a spot in the “keep” folder.