- Acacia honey: 30 g
- Romaine lettuce: a few leaves
- Chicken supremes (pan-fried, grilled, or sautéed): 2
- Red onion: 1
- Green onion: 1
- Fresh ginger: 30 g
- Fresh cilantro: to taste
- Soy sauce: 25 g
- Sesame oil: 25 g
- Mustard: 1 teaspoon
- Garlic: 1 crushed clove
- Finely chopped fresh ginger: 12 g
- Juice of ½ lime: 1
- Tabasco: a few drops
- Slice the chicken supremes. Peel and thinly slice the red and green onions. Peel the ginger and cut into a fine brunoise.
- Artfully arrange the romaine leaves, chicken, onions, ginger brunoise, and cilantro on plates.
- Serve with the Thai vinaigrette on the side in a sauce boat.
Thai Vinaigrette: Whisk together the acacia honey, soy sauce, sesame oil, mustard, crushed garlic, and finely chopped ginger. Stir in the juice of half a lime and a few drops of Tabasco for a zesty kick.
