#876
THU, OCT 5, 2023
Corn Grapefruit Som Tum
Notes
20231005, #breakfastdiary 865, 9°C/clear
Cut cherry tomatoes into a bowl and lightly crush them with a toned-down #somtum dressing (a little minced garlic, 2-3 bird's eye chilies, 1 part fish sauce, 1/2 part sugar, 1 part lime juice).
Add blanched green beans, corn, carrot, and grapefruit, and toss together. Thought it might be fun to have a bit of crunch here and there while eating, so I finished with fried shallots (I was actually just out of peanuts).
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
In a bowl, add 3 halved cherry tomatoes and the dressing, and crush together.
- 02
Blanch the green beans in boiling water.
- 03
Slice the corn vertically to remove just the kernels.
- 04
Julienne the carrot with a mandoline.
- 05
Separate the grapefruit into just its flesh.
- 06
Add the green beans, corn, carrot, and grapefruit from steps 2-5 into the bowl from step 1 and toss well. Top with a little fried shallot.
