Have you seen the movie, “The 100 Foot Journey”, yet? What a joyous celebration of food and the creative spirit. When I read the book 2 years ago, I had no idea that it would ever be made into a movie, and I am so glad that it was. I know that all of you, my foodie friends, will be thoroughly enchanted by it. There is a line in the movie that really struck home. It is something akin to “Food is memory”. I have been pondering this line since I saw the movie and I really think that this is the reason that many of us blog, don’t you think? I don’t think we should ever underestimate the power that food has to mark events and make meaning in our lives. I first started to remember today’s recipe after reading Saucy Gander’s post about a Pomelo Salad that she had eaten while travelling in Myanmar. Memories of my husband and I in a little beach resort in Mune Beach, Vietnam came flooding back to me: memories of a seaside lunch that included a vibrant salad very similar to this one, accompanied by a freshly, grilled fish. Maybe some of the ingredients were slightly different, but the flavours and the intention of it were the same. Then while browsing through The Flavour Principle, by Lucy Waverman and Beppi Corsariol, I found this recipe and my memory told me that these were the flavours that I had experienced in that idyllic little corner of Vietnam. The original recipe called for watercress, but for the love of money, I could not find a single sprig of it in any of the veggie markets in my neighbourhood. Here is my version of it, as I was guided by my memory. I hope you all enjoy it.
I am very excited to bring a big bowl of this salad over to Angie’s Fiesta Friday! I know that after all of the lovely sweets that we normally indulge in at our favourite virtual party, we will all enjoy something on the lighter side. So, if you haven’t joined us yet at Fiesta Friday, please do. Angie at The Novice Gardener and her gracious co-hosts, put on an awesome bash every Friday and we just love new visitors! Come join us!
Grapefruit Salad, Saigon Style
Juice and zest of one lime
2 tablespoons chopped shallots
2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon fish sauce
2 teaspoons honey
½ teaspoon Vietnamese chili-garlic sauce or sambal oelek
2 bunches watercress (I used pea and sunflower shoots)
1 pink grapefruit, cut into segments, pith removed and torn into pieces
1 avocado, sliced
2 green onions, finely chopped
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped Thai or regular basil
1 tablespoon finely chopped fresh cilantro
Combine the ingredients for the dressing in a small bowl and chill until needed.
Toss the ingredients for the salad in a medium salad bowl. Toss with the dressing and enjoy the exotic taste of Vietnam! This is lovely next to some grilled fish.