Bangkok salad

Adam’s parents Freddy and Beulah took several trips to Thailand, where they often stayed in the Mandarin Oriental.

Beulah wasn’t keen on Thai food due to a shellfish allergy, but she did love this salad from the hotel’s restaurant and persuaded the chef to share it with her.

I’m sure they managed a more elegant presentation at the Mandarin 😉

Bangkok salad

For the dressing:

• 1 Tb honey
• 1½ Tb sherry vinegar
• 2 Tb Dijon mustard
• 2 Tb hazelnut oil
• 2 tsp water
• a few drops of Tabasco
• salt and pepper

For the salad:

• 2 heads endive, leaves separated
• 2 ripe pears, cored and sliced
• 4 rashers bacon, grilled and sliced crosswise
• ¼ cup pecans, toasted
• ¼ cup blue cheese, crumbled

1. Whisk or blend together the dressing ingredients.
2. Arrange the endive leaves and pear in a serving bowl.
3. Pour over the dressing.
4. Top with bacon, pecans and blue cheese.

Tags: vegetarian