Following Tết (Lunar New Year holiday) as we seek lighter, healthier options to rejuvenate our bodies, we effortlessly prepare an extraordinary salad that boasts a sauce guaranteed to captivate and please with its unexpected simplicity.
This standout dish is an impressive and memorable kick-off to the new year, ensuring you spend less time in the kitchen and more time cherishing with loved ones.
Head Chef Hào Nguyễn of Senté Restaurant
Ingredients:
- Mixed vegetables: 100g
- Chorizo Iberico: 50g
- Dried tomatoes: 50g
- Dried wampee: 10g
- Green apple: 100g
- Avocado: 50g
- Bacon: 50g
- Mustard sauce: 50g
- Blended red bell pepper: 10g
- Ambarella leaves: 30g (optional)
Chorizo Iberico Salad With Red Bell Pepper Sauce
Preparation:
Vegetables:
- Clean the vegetables and fruit with fresh water before thinly slicing them.
- Arrange the sliced avocado and apples around the edge of the plate.
Mustard sauce:
- Take a bit of wholegrain mustard and put it in a bowl, add a pinch of salt and pepper.
- Mix well while adding some olive oil.
- Add honey, then stir thoroughly.
Decoration:
- Spread the Dalat pepper bell sauce underneath the plate.
- Sprinkle with the aforementioned vegetables, chopped tomatoes, cocoyam leaves, and wampee jam.
- Arrange chorizo and bacon on top, then drizzle with mustard sauce and sprinkle with rocket greens.
You can sample the dish at Senté Restaurant and more, at 20 Nguyễn Quang Bích Street or 12 Liễu Giai Street, Hà Nội.
OVietnam