Recipe Kaffir Lime Rice & Egg Salad

Morning Glory

Obsessive cook
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19 Apr 2015
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Location
Maidstone, Kent, UK
Kaffir lime is a very bitter lime with a knobbly skin. The flesh is not generally used, but the peel and leaves have an intense, heady perfume. You can use either the leaves or the dried peel here. The fresh leaves are available in some supermarkets in the UK, or you can buy them frozen, on-line. The peel is available in some oriental groceries or on-line. If you are lucky enough to have access to a tree then I am very envious. Precise quantities of ingredients for this salad are at your discretion.

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Ingredients
Basmati rice
Kaffir lime peel or leaves
Hard boiled eggs, cut in chunks
Radishes, thinly sliced
Shredded lettuce
Carrot, julienned
A little orange juice
Dijon mustard
Lime juice and zest (ordinary lime)
Olive oil
Slices of lime, charred with a kitchen blow torch
Seeds of your choice, to sprinkle
Mint leaves

Method

  1. Steep the julienned carrot in orange juice.
  2. Cook the rice using your usual method, adding a few kaffir lime leaves or a few pieces of dried kaffir lime to the pot.
  3. Allow the rice to cool to room temperature. Remove peel or lime leaves.
  4. Make a vinaigrette dressing with the mustard, lime juice and oil, adding some lime zest.
  5. Remove the julienned carrot from the orange juice
  6. Assemble the salad ingredients on serving plates, to your liking. Drizzle with the vinaigrette dressing.
  7. Sprinkle with seeds and garnish with mint leaves.
Dried Kaffir lime peel:

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