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Gallery Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 cup distilled white vinegar 1/4 cup sugar 3 cloves garlic, 2 crushed, 1 thinly sliced 2 Thai bird chiles, stems removed and crushed 1 stalk lemongrass, outer leaves removed, thinly sliced on the bias, plus one 2-inch-thick piece of lemongrass, outer leaves removed, crushed 1 green mango, peeled 2 tablespoons Asian garlic chile sauce or sriracha sauce 1 large grapefruit, peeled, cut into sections with each section cut in half (reserve 1 tablespoon juice) 2 to 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 bunch curly endive or frisee, washed, stemmed, and torn into bite-size pieces 1 bunch watercress, washed and stemmed 1 shallot, peeled, and thinly sliced lengthwise 1 finger chile, stems removed, and thinly sliced into rounds 10 sprigs fresh mint, washed, leaves picked 10 sprigs fresh cilantro, washed, leaves picked, plus more for garnish 10 sprigs fresh Thai basil, washed, leaves picked 4 tablespoons grated unsweetened coconut, for garnish 1 Thai pickled lemon, diced (optional), for garnish...
