Salad with Thai beef meatballs and olive oil

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Salade aux boulettes de boeuf thaï et huile d'olive
Photo credit: Céline de Cérou
Why not give your salad an Asian twist? We’d like to suggest this salad recipe featuring Thai beef meatballs – deliciously fragrant, a well-rounded dish thanks to the rice and vegetables, and finished off with olive oil from the Vallée des Baux-de-Provence PDO. Enjoy your meal!
A PDO
Preparation
30 min
A PDO
Cooking time
25 min
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World cuisine Starter Main course

Ingredients

A PDO
For 4 personnes
For the beef meatballs:
  • 500 g minced beef
  • 15 feuilles coriander (or parsley)
  • 5 feuilles mint
  • 1 gousse chopped garlic
  • 1 c. à soupe grated fresh ginger
  • 2 tranches stale bread
  • 1 egg
  • 2 pincées coriander powder
  • 1-2 c. à café chilli paste (optional)
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO
For the Thai sauce:
  • 8 cl soya sauce
  • 16 cl water
  • 1 c. à soupe of nuoc-mâm sauce
  • 2 limes (juice and zest)
  • 1 c. à café Maïzena-type cornflour
  • 1 c. à café garlic, finely chopped
  • 1 c. à soupe grated ginger
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO
For the salad:
  • 320 g basmati or Thai rice
  • 2 limes
  • 1 finely chopped spring onion
  • 1 carrot
  • 1 a piece of red cabbage
  • A few leaves of romaine lettuce (or another crisp lettuce)
  • Spinach shoots
  • A few unsalted peanuts

Astuce

For this Thai beef meatball salad, we recommend using PDO olive oil from the Vallée des Baux-de-Provence for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf.  To find out more about the flavours of French olive oils, click here!

Instructions

  • Cook the rice according to the instructions on the packet.

  • Preheat the oven to 190°C (fan oven). Line a baking tray with baking paper.

  • In a mixing bowl, crumble the bread and pour in 2 tablespoons of water. Add the parsley (or coriander), mint, garlic, ground coriander, fresh ginger, olive oil (and chilli paste if desired) and blend everything together with a hand blender (or a mini blender) until smooth (this will help to season the meat more effectively).

  • Add the minced beef, mix it in, then stir in the egg to form a sort of dough.

  • Using damp hands, shape the mixture into walnut-sized balls in the palm of your hand.

  • Place them on the baking tray. Using a pastry brush, brush the dumplings with oil, then bake for 15–17 minutes. The dumplings should be golden brown but not too dark, and remain soft and fluffy.

  • Meanwhile, prepare the Thai sauce by mixing all the ingredients together.

  • Peel and grate the carrot. Wash and finely chop the red cabbage. Wash the lettuce and tear it into large pieces.

  • Arrange the rice, vegetables and beef meatballs on plates, then pour the Thai sauce over them. Finish by sprinkling a few peanuts on top.

Astuce

For this Thai beef meatball salad, we recommend using PDO olive oil from the Vallée des Baux-de-Provence for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf.  To find out more about the flavours of French olive oils, click here!
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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