This week's recommendations include three unexpected summer salads, including a deep-fried salad from a James Beard-nominated chef.
says she and her late brother Tui Sungkamee were inspired to create the salad after a trip back to southern Thailand more than a decade ago.
Singsanong’s salad starts with fresh bunches of water spinach . She dips them in a batter made with Gogi tempura flour, a multipurpose, self-raising batter she mixes with water. Once fried, the coating is light, crisp and clings to the vegetable. The dressing has the funky punch of a Caesar thanks to a green goddess base fortified with an intense reduced dashi and white soy.
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