Ingredients
- 1 cup red wine vinegar
- 2 tablespoons fish sauce or light soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon dried red pepper flakes
- 1 cup canola or vegetable oil
- 3-3/4 pounds (approximately 48 cups) shredded romaine lettuce
- 9 ounces (3 cups) julienned carrots
- 6 cups Pacific Northwest Canned Pears, diced, in juice, drained
- Roasted coarsely chopped peanuts, for garnish
- Chiffonade of fresh mint leaves, for garnish
- Egg roll wrapper strips, deep-fried, for garnish
- Mint springs (optional garnish)
Method
To make the vinaigrette, whisk the vinegar, fish sauce, sugar and pepper flakes together. Slowly drizzle in the oil while whisking continuously. Set aside 1/2 cup for the marinade.
Marinate the diced pears in 1/2 cup vinaigrette for at least 1 hour.
To serve, toss 2 cups romaine and 2 tablespoons carrots per serving with 1 tablespoon vinaigrette. Mound the greens on a plate and top with 1/2 cup marinated diced pears. Sprinkle the top of the salad with the chopped peanuts and mint, scatter a few fried egg roll strips on top and garnish with a mint sprig if desired.
