Lao Salad


  • 1/2 cup Celery hearts (thinly sliced)
  • 2 Green onions (halved lengthwise, then cut into 1" pieces)
  • 16 sprg Cilantro (leaves only)
  • 1/2 cup Fresh mint leaves
  • 1 medium Tomato (halved and cut into very thin slices)
  • 1/2 cup English cucumber (thinly sliced)
  • 1 head Romaine lettuce (inner leaves only)
  • 1 head Butter lettuce (inner leaves only)
  • 1 bn Watercress (large stems removed)
  • 2 Hard boiled eggs (whites and yolks separated)
  • 6 tbsp Vegetable oil
  • 1 tbsp Garlic (minced)
  • 1 tsp Palm sugar
  • 5 tbsp Lemon juice
  • 1 tbsp Fish sauce


  1. Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress
  2. Thinly slice the egg whites and add to the mix
  3. Heat the oil in a small frying pan over medium heat
  4. Add the garlic and cook until the garlic turns pale gold
  5. Remove from the heat and let cool
  6. Mash the egg yolks and add the sugar, lemon juice and fish sauce
  7. Beat in the garlic and oil
  8. Toss with the salad, lightly pressing the ingredients together