Even the garnishes of Asian salads contribute to waking up the mouth, says Jue. I love the crispy fried garlic and shallot. They give a real burst of flavor. Of course, the salads Jue specializes in aren't the typical cool, crisp, leafy California salads. Instead, Asian salads are a savory mixture of minced meats, poultry, and fish, tossed with lots of herbs and often some fruits and vegetables.
Asian salads illustrate several cool-kitchen principles.
They make frequent use of noodles such as rice vermicelli, which need only to be rehydrated in hot water. One of Jue's favorite noodle-based salads combines vermicelli with chicken, shrimp, and crumbled sections of pomelo or grapefruit. There is also a strong tradition in some Southeast Asian countries of fresh salad platters, which are assembled right at the table. If you're dealing with raw salads like this, you're in luck. But if you must cook, you can do it in the cooler hours, and then just assemble the meal when you're ready, advises Fiszer.