It's All Easy: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow & Julia Turshen

Author:Gwyneth Paltrow & Julia Turshen
Language: eng
Format: azw3
ISBN: 9781455522712
Publisher: Grand Central Life & Style
Published: 2013-04-02T00:00:00+00:00

BO BUN SALAD

Gluten-free

SERVES 4

This Vietnamese salad is healthy, fresh, and gluten free—need we say more? The play of spicy, sweet, salty, and sour in the marinade creates incredible flavor and helps the meat caramelize beautifully on the grill—it’s also really good on steak, shrimp, and tofu.

FOR THE CHICKEN

Zest and juice of 1 lime

¼ cup fish sauce

2 teaspoons coconut sugar

4 slices red jalapeño, with seeds

12 sprigs fresh cilantro, chopped

1 (2-inch) piece fresh ginger, sliced

2 boneless, skinless chicken breasts, cut in half horizontally to make 4 cutlets

2 tablespoons olive oil

FOR THE CRISPY SHALLOTS

1 cup peanut oil, for frying

3 shallots, thinly sliced

Salt

FOR THE DRESSING

½ cup fresh lime juice (from about 4 limes)

¼ cup fish sauce

2 tablespoons maple syrup

½ teaspoon very finely grated garlic

½ teaspoon very finely grated fresh ginger

A large pinch of chili flakes

TO ASSEMBLE

3 ounces rice noodles, softened in warm water

1 medium zucchini, spiralized

1 large carrot, peeled and spiralized

½ cup roughly chopped fresh basil, divided

½ cup roughly chopped fresh mint, divided

½ cup roughly chopped fresh cilantro, divided

2 cups finely shredded white cabbage or red-leaf or Little Gem lettuce

2 Armenian cucumbers, halved lengthwise, seeded, and cut into half-moons

To make the chicken, combine all the ingredients except the olive oil in a medium bowl and let the chicken marinate at room temperature for at least 20 minutes or up to 1 hour. You can also marinate the chicken overnight in the fridge.

To make the crispy shallots, heat the peanut oil in a sauté pan or small saucepan over medium-high heat. When the oil is hot but not smoking, add the shallots and fry for 2 minutes, until brown but not dark. Transfer to a paper towel–lined plate to drain and season with salt.

While the shallots drain, whisk together all the dressing ingredients in a medium bowl.

Heat a grill pan to medium-high and brush lightly with the olive oil. When the pan is very hot but not smoking, grill the chicken for 5 to 7 minutes on each side. Remove to a plate or cutting board and let rest 5 minutes before thinly slicing.

To assemble the salad, in a large bowl, toss together the rice noodles, zucchini, carrot, herbs, cabbage, and cucumbers. Divide the salad among four large bowls or transfer to a large platter. Top with the sliced grilled chicken and crispy shallots, and serve with the dressing on the side.

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