Lamb, Peas, and Mint Salad

Description §

This salad is a combination of a northeastern Thai-style larb and a Thai salad called yam khao tod. It features a room-temperature ground lamb base, crispy rice, and a sweet-sour-salty dressing. The addition of peas completes the lamb, peas, and mint trifecta.

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Ingredients §

• 1 pound ground lamb
• 3 cups (16-ounce bag) frozen peas, thawed and given a makeover (see page 73)
• 1 tablespoon kosher salt (Diamond Crystal or about half as much Morton)
• 1½ teaspoons white sugar
• ⅔ cup fresh lime juice (from 5 to 7 limes)
• ½ cup fish sauce
• ½ cup roughly chopped cilantro
• 2 tablespoons packed light brown sugar
• 2 garlic cloves, peeled
• 2 tablespoons red chile flakes
• 2 tablespoons grapeseed oil or mild olive oil
• 2 cups Rice Krispies or another crisp rice cereal
• 2 teaspoons grapeseed oil or mild olive oil
• 2 tablespoons sambal oelek or sriracha
• 2 cups salted roasted peanuts
• 1 cup packed mint leaves, torn at the last minute
• 2 shallots, thinly sliced

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Method §

1. To make over those peas: An hour or so before serving, mix the salt and white sugar in a medium mixing bowl, then add the peas and stir well. Let them hang, then drain off any liquid that collects in the bowl. Taste them and, if they’re a little too salty, give them a brief rinse under water.
2. To make the dressing: Buzz all the dressing ingredients in your blender until smooth with tiny specks of cilantro, about 1 minute. It tastes best day-of but will keep for a few days in the fridge.
3. To assemble the salad: Get a large skillet hot over medium heat.
4. Add the Rice Krispies and cook, shaking and tossing often, until a good half of them turn liquor-store-bag brown and the others have darkened a shade or two, 1 to 2 minutes. Dump them onto a plate and set aside.
5. In that same skillet over medium heat, combine the oil and lamb and cook, stirring and breaking up clumps, for a few minutes.
6. Stir in the sambal oelek, then keep cooking until the lamb is cooked through (i.e., no pink spots), 3 to 5 minutes more.
7. Turn off the heat and let it cool slightly.
8. Scrape the lamb into a big mixing bowl, add the peas, peanuts, mint, and shallots, and give it all a good mix. Add half the dressing, then mix again until everything is dressed and hanging like buds. Then add more dressing to taste—l usually end up using all the dressing but it’s a salty flavor bomb and I’m a freak.
9. Sprinkle on the Rice Krispies and eat immediately.