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…

I’ve always enjoyed cooking (I was the designated salad chef in the family from about 12 on), but I never really had much motivation to pursue it seriously. After graduating from college, I moved to Sonoma County, California—a food lover’s paradise. It was so easy to, say, stop off at the local pasta shop on the way home from work, picking up fresh pasta and a gourmet sauce to throw together for an easy meal. Weekends were frequently dedicated to sampling the local restaurants, ranging from the lowly (but scrumptious) taco truck to the haughtiest of haute cuisine. Why cook?

Moving to Chile changed all that. My biggest initial hurdle was that I was a vegetarian.  On my first outing to a restaurant I ordered a celery and avocado salad, envisioning a bed of greens with a variety of toppings among which were featured celery and avocado. What arrived at the table was a plate of celery strips topped with half an avocado, served with lemon, vegetable oil, and salt on the side for dressing. Not much of a lunch. On my second trip to a restaurant, I ordered an ensalada chilena, thinking the national salad must surely be more elaborate…