1large head(about 1½pounds)romaine lettuce, rinsed and cut up or broken with fingers as for salad
1 large or2 medium-size cucumbers, peeled and thinly sliced (about 1cup)
1red onion, thinly sliced
10 to 12firm radishes, trimmed and thinly sliced (about 1cup)
2 ripe red tomatoes, cored and cut into eighths, or sliced
1bunchscallions, trimmed and cut into 1-inch lengths (about ¾cup)
16fresh mint leaves
16fresh basil leaves
½cup loosely packed fresh coriander leaves (also known as Chinesey parsley and cilantro)
Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingredients.
Prepare all the greens as indicated and combine in a salad bowl.
Combine the ingredients for the sauce and set aside.
Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness.
Quickly, while the meat is still hot, cut the slices into ½-inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread.