Chef Jonathan Rollo’s Lemongrass Salad

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Cristina Ferrare

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Ingredients

Baby greens – 2 oz.

Grilled citrus chicken – 4 oz.

Toasted coconut – 1 oz.

Thai chili – ? oz.

Thai basil – ¼ oz.

Grilled pineapple, julienned – .1 oz.

Jicama – 2 oz.

Mango, julienned – .15 oz.

Cashews – 1½ oz.

Oil (your choice) – 3 oz.

Lemongrass, cleaned, finely chopped – 1 oz.

Shallots – 1 tsp

Lychee, including juice from can – ¼ oz.

Garlic, fresh – 1 clove

Lime juice, fresh – ¼ oz.

Sugar, or sugar substitute – to taste

Salt & pepper – to taste

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