Spicy thai beef salad with mizuna
Beef second courses
This recipe combines elements from two of my favorite Northern Thai dishes—Green Papaya Salad (Som Tum) and Spicy Beef Salad (Yam Neua). The two are usually eaten in tandem at the table, alternated between mouthfuls of sticky rice, and are dressed with the classic Thai combination of lime juice, fish sauce, sugar, and just as much chili as you can stand. Since I’m not Thai, and by no means an arbiter of knowledge on Thai cuisine beyond the one summer I spent in the country, I thought I’d spice things up a bit (well, enough for my American taste buds) by adding the cherry tomatoes and roasted peanuts from Som Tum to my beef salad, creating one refreshing, sweet, salty, crunchy, carnivorous delight. Both salads are usually set atop a small bed of undressed shredded lettuce, acting more as a garnish than a base. I chose to use mizuna, which is more frequent in Japanese cooking, to give the beef an extra peppery bite.
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