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.