It's hot here. Very hot. By any standards, but by Seattle standards it's a melter. 94 degrees and not an air conditioner in sight. I made this salad a few months ago and loved it so this seemed like the perfect time to try it again.
I basically followed the recipe except for leaving out the chili pepper, and substituting Italian parsley for cilantro. You know how I feel about cilantro. Next time I am going to make it with turkey and add some mint leaves to the greens.
Luang Prabang Salad recipe
Give it a try next time the temperatures rise in your 'hood. I'm going to crawl into the refridgerator now for a nap.
Love, Elise
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