Egg salad with raisins and chile-lime dressing
Alexander OngBetelnut Pejiu Wu
, San Francisco
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2 tbsp. granulated sugar
2 tbsp. fish sauce (see note)
2 tbsp. fresh-squeezed lime juice
1 tbsp. minced scallions
1 tsp. minced garlic
2 kaffir lime leaves, minced
1 Thai or serrano chile, minced
1 stalk celery, sliced on a bias
2 rings sliced from a red-ripe Fresno chile
1/2 yellow onion, thinly sliced
1 cup julienne carrots
10 fresh Thai basil leaves, torn
2 tbsp. golden raisins, plumped in warm water
2 tbsp. natural raisins, plumped in warm water
Sea salt, to taste (see note)
3 tbsp. vegetable oil
For dressing: Measure ingredients into a blender and purée or measure into a small bowl and purée with a stick blender; set aside.
To assemble: Combine all salad ingredients in a bowl; set aside. Heat oil in a sauté pan over medium heat and fry eggs, separately, until golden brown. Turn and cook until yolks are cooked through. Arrange 1 egg on each salad plate. (Eggs can be served whole or cut into bite-size pieces.) Toss salad with dressing; divide and spoon on top of egg. Sprinkle with additional sea salt, if desired, and serve at once.
Notes: Fish sauce is available in the Asian foods section of most grocery stores. Ong suggests a light, crunchy sea salt.