Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

The Dish Recipe Card

The Dish: Top Chef -- Lemon grass beef served with a melon heirloom tomato salad

The Chefs: Nikki Cascone and Dale Talde

INGREDIENTS: Marinade
2oz diced ginger
2oz diced garlic
4 oz mince lemongrass
2 pieces Thai red chilies
2 cups oyster sauce
1/2 cup honey
1/4 cup rice wine vinegar
1 cup olive oil

METHOD
Add all ingredients in a food processor and puree until smooth then add olive oil.

METHOD: Meat
Marinate meat for at least 4 hours and cook to desired temperature.

Recipe Video - www.whdh.com/features/articles/dish/BO82816

INGREDIENTS: Vinaigrette
1/4 cup fish sauce
1 cup lime juice
1 clove garlic (finely chopped)
2 pieces Thai chili
3 Tbsp. rice vinegar
1/4 cup extra virgin olive oil

METHOD
Mix all ingredients together well.

INGREDIENTS: Salad
2 cups dice watermelon
1 cup honey dew melon
3 cups heirloom tomatoes diced
1/4 cup Thai basil
1/4 cup mint
1/4 cup cilantro
sea salt to taste

METHOD
Add the melon, tomatoes and herbs with vinaigrette, mix well.

Recipe Video - www.whdh.com/features/articles/dish/BO82816

To Serve:
Place the salad on the bottom of the plate, next slice the cooked meat, and add on top of the salad.

Enjoy!!Top Chef

Dale TaldeNikki Cascone

(Copyright (c) 2008 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

Recipe Video - www.whdh.com/features/articles/dish/BO82816