When it comes to entertaining, interior designer Lars Bolander and Nadine Kalachnikoff take an informal approach. That often means having dinner at the kitchen table—they don’t have a dining room at their West Palm Beach abode—with a full view of the open butler’s pantry. It just adds to the fun. They particularly enjoy Asian-inspired dinners, which might include this Thai vermicelli salad with shrimp and fresh herbs—simple, clean and healthy.
Thai Vermicelli Salad with Shrimp and Fresh Herbs
You can also use chicken or tofu in place of the shrimp for equally delicious results.
- 5 ounces vermicelli noodles
- 2 tbs. fish sauce
- ¼ cup fresh lime juice
- 1 tbs. sugar
- 1 tbs. minced fresh ginger
- ½ cup grapeseed oil
- 1 cup julienned mixed herbs, such as basil, Thai basil, cilantro, and mint
- 1½ pounds cooked medium shrimp (about 4 per serving)
- ½ cup canola oil, plus more for frying
- ¼ cup all-purpose flour
- 2 medium shallots, sliced into rounds
Prepare noodles according to the package instructions. Drain, pat dry, and set aside.
In a large bowl, whisk together the fish sauce, lime juice, sugar, ginger, and grapeseed oil; stir to dissolve the sugar. Add herbs and toss in the vermicelli and shrimp.
In a medium skillet, heat ½ inch of oil over medium-high heat. Place the flour in a shallow bowl, dust the shallots with flour, and, working in batches, fry the shallots until golden brown. Place on a paper towel-lined plate to drain.
To serve, toss the salad well and top with the fried shallots.
Photography by Jerry Rabinowitz
Palm Beach’s best party secrets are found in the pages of Palm Beach Entertaining ($45), a beautiful coffee table book in celebration of Children’s Home Society’s twentieth annual Ultimate Dinner Party. The book, written by Annie Falk with contributions from Victoria Amory, Aime Dunstan and Palm Beach Illustrated’s Daphne Nikolopoulos, includes hosting tips and recipes from some of the area’s most well-known revelers. chsfl.org