Thai "Beef" Salad

So, you say, it's too warm for stews and hot soups and your go-to summer meal, Vietnamese Fresh Rolls, is getting kind of tired. Hmm, what to do? How about Thai Beef Salad, with venison subbing for beef? You've got to try it! So fresh and light and good.

Thai Beef Salad For Four

• 2 T soy sauce
• 2 T fish sauce
  
• 2 T lime juice
• 2 garlic cloves
  
• 50 g palm sugar (Peta is Australian and because nobody listened to Carter, Jim doesn't know how much that is)
• 3 T of cilantro/coriander leaves

"Woozge" it all until smooth. Cook the meat quickly so that it's still red in the middle. While it's resting, clean your mixed greens (that you've grown in your wine barrel, of course), pile them on a plate, slice the meat, arrange on the plate (perhaps with some sliced avocado?) and drizzle over the sauce. You're welcome!!

Peta and Jim