Pear Salad with Shrimp
Recipe courtesy of Thuy Tran.
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Ingredients
Dressing:
5 tablespoons fresh lime juice
¼ cup fish sauce
¼ cup packed brown sugar
1 teaspoon chopped red Thai chile
1 teaspoon minced garlic
Salad:
10 to 12 cooked jumbo shrimp, peeled and deveined, tails left on
1 red Anjou pear
1 Bartlett pear
1/2 small sweet onion, thinly sliced
1 cup chopped fresh Vietnamese coriander or mint, plus more for garnish
1/4 cup fried shallots
Preparation
1. Dressing: Whisk together the lime juice, fish sauce, brown sugar, chile and garlic in a small bowl. Set aside.
2. Salad: Soak the onions in a small bowl of water for 5 to 10 minutes, strain and shake dry.
3. Cut the pears into julienne strips, leaving the skins on.
4. Combine the pears and onions in a medium bowl. Add half the dressing and toss to coat well. If possible, let the mixture marinate in the refrigerator for 30 minutes for optimal flavor.
5. Add the coriander to the pear mixture and toss to combine.
6. Transfer the salad to a serving plate and top with the shrimp. Drizzle with the remaining dressing and sprinkle with coriander and fried shallots.
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