I had such high hopes for this salad. It promised color and crunch and punchy flavors—all the things I’m yearning for these days. And my sister, in town for a mere two weeks, had specially requested some type of salad featuring Asian flavors. I was aiming to please—both Ali, and her request, and myself, with my springish tastes. But, well, but.
I left the steak on the grill a minute or two too long (out of practice), the dressing was a bit sweet, the mint was overpowering. But as Kevin, Ali and I tucked into it last week, none of us complained. Not one little whine.
You see, it’s a treat to be together again—the Family Dinner Crew reunited. Plus, that night, at least, it was warm and sunny and we were basking in Spring: sockless and smiling. Oh, and there is the matter of the extended happy hour we partook in just before eating this salad. I think that helped too.
Would I make it again? Not without significant tweaks: slashing the amount of sugar, dialing back the mint, punching up the pepper flakes. That said, I’m thrilled to have the same dinner company this week. The weather has since taken a turn for the worst (snow? really?), so I am hoping that the food will take a turn for the best. It only seems fair.
The recipe for this Thai Steak Salad is here.