I’ve been mildly obsessed with Asian salads for a couple of months now. Temperatures are rising as spring segues into summer, and I really needed to branch out from my usual leftover-grilled-chicken salad.  So I started experimenting with Asian flavors—cilantro, ginger, fish sauce. This current version makes a lovely midweek meal: it’s light but satisfying, quick but flavorful. The kids get an abbreviated version, with the rice noodles dressed in soy braising liquid (always in my fridge), plain beef slices, and peas. The dressing is from Asian Wraps by Nina Simmonds (I love Nina Simmonds!), minus the sesame seeds.

For the beef, I use leftover grilled beef. Ed often grills a whole tri-tip or tenderloin on the weekend, which leaves us plenty for a second meal. I don’t specify an amount in the recipe, as I vary it depending on how much we have leftover. A good handful of sliced beef per salad is about right for a light meal. As for wine pairings, this salad is pretty forgiving, despite the strong flavors. The photo shows a 2007 Falernia Sauvignon Blanc, which complemented the Asian flavors nicely. On previous occasions, I’ve served this salad with a slightly chilled 2006 Flaherty, which worked…