Dinner was salvaging last night’s shockingly dismal meal at a favorite place. I didn’t know it was possible to have too much lemongrass in something, or a dish salted to the point of being almost inedible.
I turned the sauce into a dressing with larb in mind, for a big salad of butter lettuce, fennel quick-pickled in the dressing, and pickled onions from an earlier pickled deviled egg experiment.
Topped with the rest of the leftovers - field peas, Brussels sprouts, and Chiang mai style sausage.
Actually quite a tasty meal, in stark contrast to the original!
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