In Australia lives a man who is larger than life to me; my hero, Neil Perry.
Chef Perry is bold and innovative. He thinks so far outside the box I am not even sure he knows what cardboard is. Perry's fresh approach to cooking shuns classical “rules” and uses the best ingredients from every region to create new and exciting dishes.
Try this salad recipe, right from Chef Perry's playbook. I think you will agree that a new standard has been set.
2 English cucumbers (the long, skinny ones)
10 cherry tomatoes
1 can (8 oz) pineapple chunks, drained
1 can (6-8 oz) lychee, drained (Lychee is a sweet, white fruit packaged inside a tough outer skin. It's often used in drinks and, like this recipe, in salads.) Find it in the international section of your local store.
Fresh cilantro to taste
Fresh mint, small handful
2 green onions
- Rinse vegetables
- Set out a large, non-reactive salad bowl (plastic, glass, or wood. No metal!). As you prepare ingredients they will go straight in to the bowl.
- Chop pineapple chunks in half
- Chop drained lychee in half
- Slice cucumbers length wise and then again in half. Slice in to bite-size pieces.
- Slice tomatoes in half
- Slice shallot in half, then thinly slice
- Roll cilantro on a cutting board and dice (about a tablespoon) of leaves
- Roll mint and dice the entire handful
- Trim the root off green onion and slice into one-inch pieces, then slice in half again. Then slice the onion on a bias (hold knife at a 45-degree angle, and slice into thin diagonal ribbons).
- Put all items in to bowl, set aside, and make dressing (below)
1 clove garlic
3 green chilies
Brown sugar to taste
Juice of 2 limes
- Turn a knife sideways and smash garlic on a cutting board. Mince the garlic and add to bowl.
- Roughly chop green chilies, add a pinch of salt and lime juice.
- Add a small dash of fish sauce and mix. Add a small amount of brown sugar to taste and toss with the salad.
- Refrigerate until time to eat. Chef Perry would be proud.
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