Courtesy of Thai Kitchen and Dan Kohler of Renegade Kitchen
(All quantities are up to you. The recipe is easily adapted to feed a small family or a large dinner party.)
1. Start with the potatoes. Slice them into thick wedges and place them in a pot with cold water. Bring the water up to a boil for 5 minutes and then take it off the heat. Drain the potatoes and run them under cold water to stop the cooking while you prepare the other vegetables. You have to boil the potatoes before they hit the grill so they are cooked in the middle. They should be barely fork tender after the boiling. (Click the image to the right to watch a video of this recipe.)
2. Cut the red peppers into thick strips and toss away the seeds. Remove the tough ends of the asparagus and leave them whole.
3. Toss the pre-cooked potatoes with some olive oil, salt and pepper, and do the same with the red peppers and asparagus. Keep the potatoes separate so you can grill them first.
4. Crank your grill to medium-high heat and give it time to warm up with the lid closed. Open the grill and place the potatoes down. When they’re all spread out over your grill, shut the lid and cook the potatoes for 5-10 minutes, or until they have grill marks. Flip the potatoes over to get color on the other side and make room for the other veggies. Lay the asparagus and peppers on the grill and leave the lid open. Cook everything together for 7-10 minutes, or until the peppers and asparagus are lightly charred. Remove the veggies from the grill and bring them inside to dress the salad.
5. Using either your homemade mayonnaise (once you do it, you’ll never go back to store bought) or your favorite brand, whisk together a dressing of mayonnaise and Thai Kitchen’s Spicy Thai Chili sauce. Proportions are up to you. Want it spicier? More Thai Kitchen, less mayo. Like a creamy salad? More mayo, less Thai Kitchen.
6. Pour the dressing over your mixed grilled veggies and stir everything to combine.
7. Serve it to your family and watch them drool. It’s that good.
Make Your Own Mayo
(Free of gluten, dairy, soy, corn, nuts and tree nuts)
1. In the bowl of a stand mixer, combine the egg yolks, lemon juice, brown rice syrup, minced garlic, mustard, garlic powder, salt and pepper. Whip it. Whip it good. Seriously, use a machine to blend these together; your arms will burn wielding a whisk.
2. Turn your mixer on high and pour the oil into the bowl in the thinnest stream possible. Yes, it will dribble down the side of your measuring cup; it will get on your counter; you’ll pour it in cautiously slowly and sometimes too fast. The mayonnaise will survive as long as you try to pour it in slowly. This is how emulsification works.
3. When you’ve finished pouring in the oil, let it whip for another minute and then turn off the mixer. The mayonnaise should be pale yellow, flecked with mustard grains and thick (but not as thick as it will be after a stay in your fridge to chill). You’re finished. Wasn’t that easy?
*For more simple and delicous gluten-free Asian recipes, visit the Thai Kitchen Recipe Box.