I've had this amazing salad a few times now and would love to recreate it:
It has mizuna and mint and radish in it, and the dressing should be pretty easy to recreate, it's just a spicy nuoc cham. The corned lamb was great, and I wanted to try to recreate it for this dish. Has anyone attempted corned lamb? If so, thoughts on the best cut to use? My thought would be lamb shoulder or lamb belly. I'm thinking of following the CS pastrami recipe minus the smoking (although I bet it would be amazing with the smoke). Does anyone have any experience with either cut or have another recommendation?
