Chinese-Style Salad
From:	Chantal, Antibes, France
Comments:	If desired, mix in some button or black mushrooms, cut into strips. But careful! Do not add any sweet pepper nor cucumber, it would ruin your salad. There is no need salt as there is enough salt in the other ingredients. *Surimi : crab-flavored pollock.
Servings:	6

1/2 an Iceberg lettuce head Approximately 8 3/4 ounces [250 g] soya bean sprouts 2 or 3 eggs, to taste Approximately 7 ounces [200 g] 'surimi'*, flaked Salad Dressing 1 tablespoon [15 mL] vegetable oil 2 tablespoons [30 mL] sesame oil 3 tablespoons [45 mL] soy sauce 2 tablespoons [30 mL] rice vinegar 1 tablespoon [15 mL] nuoc-nam [fish sauce] 1 teaspoon [5 g] sugar Freshly ground pepper, to taste Creamy hot pepper sauce to taste, for those who love spicy dishes

Rinse then well dry lettuce head before cutting it into fine strips. If fresh blanch soya bean sprouts for 2 minutes, then drain; well rinse drained canned soya bean sprouts. Beat then cook beaten eggs into a thin omelet; cut omelet into approximately 3/4 x 1/4-inch [2 x 1-cm] strips. Into a salad bowl, mix together lettuce strips, soya bean sprouts, omelet strips and flaked 'surimi'. Into a small bowl, well beat together all salad dressing ingredients [vegetable and sesame oils, soy sauce, rice vinegar, nuoc-nam, sugar, freshly ground pepper to taste, and, if desired, creamy hot pepper sauce to taste]. Just before serving, pour salad dressing all over salad; toss and serve.