A family’s favorite, this salad is based on the
Khmer-Franco-Vietnamese Loc Lac, which is a wok-tossed beef with copious amount
of black pepper.
1 head of curly green lettuce, torn to bite-size pieces
1 large tomato, halved and thinly sliced
1 small red onion, thinly sliced
Place the lettuce on a plate or in a salad bowl, arrange
sliced tomato on lettuce and place sliced onion on top of the tomato. Drizzle
some olive oil, soy sauce and red wine vinegar on the salad. Toss and serve.
For a full meal, add sliced grilled beef.
