Developed by Vong chef Pierre Schutz, this salad is unusual not only for its basic flavors, which are decidedly Vietnamese, but for the fact that it is overdressed, then drained of extra dressing, which makes it wilted and juicy. The infusions can sit for hours if you like, but the salad must be assembled at the last minute or it will become soggy.
This makes a terrific counterpart to any browned meat, such as 9-Spice Rack of Lamb with