The dressing for this Thai Beef Salad is made with
fish sauce, lime juice, lime leaves and lemongrass.COURTERS’ KITCHEN
This monthly cooking series features husband and wife team Barry and Kelley Courter.
KELLEY SAYS: This Grilled Thai Beef Salad is fairly simple, but it took some tweaking along the way. I tasted everything several times throughout and added a little more pepper here or a little more oil there.
What really made it special was that I bought everything at local markets, or pulled it from my own herb garden. I bought what was available and you can do the same, no matter the season.
BARRY: Showcasing the things that are available at local markets has always been the intent of this monthly food feature. It’s fun to try new things and Kelley loves going to the different ethnic markets, especially the Asian markets, and coming home with a new spice or an unusual vegetable or fruit. The vendors know her now and suggest things.
KELLEY: In this salad, for example, we used garlic chives from the Asian market. A little different, but any similar vegetable will work. The best part is that everything just tastes fresher and brighter. The Thai peppers give it a big boost, too.