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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rendered beef fat — fries, deep frying, high-heat searing
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rendered beef fat — fries, deep frying, high-heat searing
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Cook pasta according to package directions, rinse, drain and set aside. Drain tomatoes, reserving 1/4 cup of juice, vinegar, oil and soy sauce. In a large bowl, place pasta shells, tomatoes, sliced steak, sliced onions and parsley. Pour sauces over, then toss well to completely coat. Serve chilled or at room temperature. Garnish with sesame seed, if desired. For a spicier salad, add a few drops of pepper sauce. Makes 4 servings.