Thai Salad Wrap: Larb with Radicchio

March 4, 2016


Yesterday, I was participating in Farm to Plate, the annual fundraising for Sustainable Food Center at Barr Mansion.


First off, I have to congratulate Barr Mansion for their new and beautiful sustainable ballroom. It was stunning and it made the night so memorable.


The event is a zero waste event which means no disposable serving cups are allowed. I was serving Larb, a spicy minced pork salad w/ mint and cilantro on Radicchio lettuce leaves. You can make this dish with just mushrooms, a mix of mushroom and meat or just meat. I have done mixed wild mushroom in this dish before and it was amazing. Chicken, beef or turkey are good substitutions for this dish. Radicchio was from Tecolote Farm, pork was from Peach Creek Farm and the mushrooms were from Kitchen Pride. It was so beautiful I would love to share it with you. This makes for a perfect party finger food that will sure bring some oohs and aahs.


Any hardy lettuce will do the job or bite size cabbage will work too. Try it at your next party.

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