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Vegetable Garnish Plate

1 large or 2 small heads soft-leaved leaf lettuce
2 pickling (Kirby) cucumbers or 1 small English cucumber, unpeeled, halved lengthwise, seeded, and thinly sliced
1/2 small bunch cilantro, leafy top portion only
1/2 small bunch mint
1/2 bunch red perilla, Vietnamese balm, fish mint, and/or sorrel (optional)


Arrange the ingredients on 2 large plates and place on the table. Invite diners to tear large lettuce leaves into palm-sized pieces and to pluck herb leaves from their stems. Big herb leaves may be torn into bite-sized pieces, while young, tender cilantro leaves and stems may be enjoyed together. There are few rules, only guidelines on how to incorporate these raw garnishes into meals.

Source: www.epicurious.com