Beautiful Thai Rose Petal Salad

Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or take it to a potluck or cookout. Chicken and shrimp provide adequate protein, while cucumber, spring onions, and fresh Thai herbs provide lots of greens. Star fruit adds a final touch of flavor, texture, and beauty to this most exquisitely romantic of salad recipes!
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad/Appetizer; OR 2 for Dinner
•2 roasted chicken or turkey breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
•approx. 1 cup cooked fresh shrimp (canned small-medium shrimp works too), OR 1 cup fresh raw shrimp (see instructions)
•1 cucumber, peeled (if organic, leave on the peel) and cut lengthwise into thick matchstick-like pieces
•1 cup fresh coriander, lightly chopped
•1/2 cup fresh basil, lightly chopped if leaves are large
•3 spring onions, sliced lengthwise into matchstick-like pieces, OR handful of chives, chopped
•1 star fruit (available at most supermarkets - look for star fruit that is mostly yellow - if too green, it is unripe)
•2 roses (different colors make the salad more interesting), preferably in full bloom
•1/4 cup roasted unsalted peanuts, left whole, or lightly chopped
•SALAD DRESSING:
•2 Tbsp. fish sauce (available at all Asian/Chinese food stores - look for very tall bottles labelled "Fish Sauce")
•juice of 1 whole fresh lime
•1 tsp. sugar
•2 cloves garlic, minced, OR 1 tsp. pureed bottled garlic
•1-3 tsp. chili sauce OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad
Preparation:
To make a Vegetarian version of this salad, go to: Vegetarian Rose Petal Salad.

1.If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2.To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3.Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4.To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5.Peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6.Prepare and slice the star fruit. For more on how to prepare star fruit, see my How to Prepare Star Fruit..
7.Turn the fruit on its side and slice it into thin, star-shaped slices. Remove any seeds you find. Include about half the star fruit in the salad - save the rest for eating or juicing.
8.Place all salad ingredients - except the rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
9.Now add 3/4 of the rose petals and gently toss or fold in.
10.Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals, add a star fruit slice, and then sit back and ENJOY this beautiful Thai salad!