Larb Proper.

Hey midwesterners! Yes, I'm speaking directly to you. Asian is not only take out Chinese, it's fresh and beautiful - and perhaps, Thai. There's a Northern Thai salad called Larb Gai that is splendid in it's freshness, bold spice and tangy flavor. I recommend serving this as a light dinner or an appetizer as it is painless to make. You can substitute chicken for duck, pork, beef, fish... be daring, try something new.

You need:

-1 lb. Minced/Ground chicken breast

-1/4 cup cilantro, chopped

-1 clove of garlic, minced

-3 green onions, sliced

-1 red onion, chopped

-1/4 cup mint leaves, chopped

-Fresh chili's, preferably Thai

-Juice of one lime

-1 tb. Thai fish sauce

Start by cooking the chicken over medium heat until it is white, the water in the chicken will release, drain most of it. Removing the chicken from the heat source add the fish sauce, garlic and lime juice. Add the rest of the ingredients and toss lightly, refraining from wilting and mashing the fresh leaves. Serve immediately, the salad should be warm, not hot.