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Chef Jonathan Rollo's Lemongrass Salad
Chef Jonathan Rollo's Lemongrass Salad

Note: We used firm tofu instead of chicken and the marinade is the same as the vinaigrette.

Ingredients:

  • Baby greens – 2 oz.
  • Grilled citrus chicken – 4 oz.
  • Toasted coconut – 1 oz.
  • Thai chili – ⅕ oz.
  • Thai basil – ¼ oz.
  • Grilled pineapple, julienned – .1 oz.
  • Jicama – 2 oz.
  • Mango, julienned – .15 oz.
  • Cashews – 1½ oz.
  • Lemongrass Lychee Vinaigrette – 3 oz.

Recipe:

  • Combine all ingredients and toss with dressing.
  • Serve immediately.


Lemongrass Lychee Vinaigrette
Ingredients:

  • Oil (your choice) – 3 oz.
  • Lemongrass, cleaned, finely chopped – 1 oz.
  • Shallots – 1 tsp
  • Lychee, including juice from can – ¼ oz.
  • Garlic, fresh – 1 clove
  • Lime juice, fresh – ¼ oz.
  • Sugar, or sugar substitute – to taste
  • Salt & pepper – to taste

Recipe:

  • Add all ingredients except the oil to a blender.
  • Puree on high and add the oils in a slow and steady stream.
  • The vinaigrette will emulsify.
  • Adjust seasoning with salt, pepper, and sugar.
  • Strain to remove any large pieces of lemongrass.


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