In this salad, peppery, dark - green arugula contrasts with sweet,
crisp red leaf lettuce and light - green, lacy, bitter frisee.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2
red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil
leaves Handful of fresh cilantro
leaves 4
crisp iceberg or Boston
lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use