Here is a delicious break from typical salads like cesar salad or chef’s salad. It is light, juicy and healthy as it does not require oil in its dressing. Serve chilled from the fridge makes it a refreshing course or side dish to grilled chicken, baked fish or anything just as light.
What I find enjoyable about this salad is when the pomelo bits burst inside your mouth–juicy and sweet, add to that the crunch of the lettuce and the nutty taste of the cashew. Honey gives this dressing its distinct taste. I’ve had guests who initially found this to be different,but was happily surprised at how good and refreshing it is.
Hope you like it– enjoy!
Best of all, it is easy to do– hardly any technique. What is important though is getting the best ingredients:
- Bowl-full of fresh salad greens, mixed lettuce
- 1/2 to 1 pc pomelo (depending on size), peeled, seeded and segmented
- (must be succulent and sweet)
- 1/2 cup of cashew nuts
- Optional: 15-20 pcs of cooked shrimp
- Juice of 2-3 lemons
- fish sauce or patis
Wash and dry greens (If you love salads, a salad spinner is a must have).
Pomelo picking can be a tricky thing so get from a reliable source. Some pomelos are already dry and bitter. My Mom’s advise to me which seems to work most of the time, is to choose pomelos that are still green. That way it is still plump and juicy on the inside. The guarantee of sweetness it seems is based on which farm it came from. Check the label and make sure it’s a reliable brand.
Cut the pomelo segments with your fingers and gently arrange them on the greens. I would tuck pieces of of this fruit under the lettuce as well. Top with shrimps although this is purely optional. Shrimp may be boiled or grilled, then cooled before adding to the salad. Then finish by sprinkling cashew nuts. I would usually add a little more than required :-) Let it chill in the ref.
In the meantime, prepare the dressing in a medium size bowl.
There is no specific measurement here because it’s all about the balance of flavors. Add fish sauce and honey to the lemon juice a little at a time and whisk until you get the perfect balance of sourness, saltiness and sweetness. DON’T substitute sugar for honey. Drizzle the dressing over the salad only when you are about to eat. Toss lightly, then serve.
© 2012, Kitchen Kitchie Koo. All rights reserved.