Rose Petal Salad Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 , sliced | |
| Garlic | 4 Clove (5gm), sliced | |
| Lettuce leaves | 8 | |
| 4 red or golden shallots, chopped | ||
| 250 g/8 oz pork fillets, cooked and sliced | ||
| 185 g/6 oz cooked prawns, shelled and deveined | ||
| 1 chicken breast fillet, cooked and sliced | ||
| 30 g/1 oz chopped roasted peanuts | ||
| 20-30 fragrant rose petals, washed | ||
| LIME DRESSING | ||
| Sugar | 1 Tablespoon | |
| Fish sauce | 4 Tablespoon | |
| Lime juice | 4 Tablespoon | |
Directions
1. Heat oil in a frying pan over a medium heat, add onions and garlic and cook for 3 minutes or until golden. Set aside.
2. Arrange lettuce, shallots, pork, prawns, chicken and peanuts attractively on a serving platter.
3. To make dressing, place sugar, fish sauce and lime juice in a bowl and mix to combine. Drizzle dressing over salad, then scatter with onion mixture and rose petals. Serve immediately.
2. Arrange lettuce, shallots, pork, prawns, chicken and peanuts attractively on a serving platter.
3. To make dressing, place sugar, fish sauce and lime juice in a bowl and mix to combine. Drizzle dressing over salad, then scatter with onion mixture and rose petals. Serve immediately.
Chef
