In other totally unrelated news - we made a video of Charlotte's first year! It's over 4 months late since she turned one last winter, but I still think it (and she!) is so, so wonderful. All those changes in one year?!? Unbelievable. Check it out.
'Everything But The Kitchen Sink' Salad
Adapted from Molly Wizenberg via Food52
Note: As I mentioned above, this is more of a use-what-you-have recipe that is wonderfully versatile and has potential for countless combinations. I would say, however, that you should stick to the recipe for the dressing as much as you can, as the proportion of dressing to everything else is perfect as is.
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Print This Recipe
8 ounces rice noodles, such as vermicelli
8 ounces shrimp, peeled and de-veined
1 Tbsp olive oil
3 cups/handfuls fresh lettuce, kale, cabbage, or a combo of all three, thinly sliced or shredded
2 medium carrots, peeled and shredded
1 small cucumber, seeded and chopped
3 radishes, shredded or cut into matchsticks
1 small handful fresh basil, chopped
1 small handful fresh cilantro, chopped
3 Tbsp fish sauce
3 Tbsp fresh lime juice
3 Tbsp brown sugar
1/2 cup water
1 garlic clove, peeled and minced
1 small Serrano pepper, seeded and minced
Add rice noodles to a large pot of boiling water. Cook for 4-5 minutes, until tender. Drain in a colander, rinsing with cold water. Set aside to continue draining while you prepare rest of salad.
Meanwhile, heat grill pan or griddle. Brush shrimp with oil and season with salt and pepper. Place on pan and grill until shrimp are pink and opaque, about 2-3 minutes per side
Whisk together all of the dressing ingredients. Taste, and add more water if it needs to be diluted.
Toss the veggies, noodles, and dressing together until combined. Divide into serving bowls and top with shrimp. Enjoy!