OK here is the finished product.
There are much more dainty Thai salads than this. I don't do dainty well
I think you can tinker with the greens,I like watercress,that holy basil is a great thing if you can find it.Really screams authentic Thai.
There are lots of regional variations & ingredients.The pomelo is a nice touch butI had enough citrus. Few roasted peanuts if I had remembered.
Its really ultimately about the dressing.I bumped it with some ,lemon grass & garlic,I thought I had the roasted chilli with peanuts but it turned out to be with black beans
No point looking at the label on the jar
.Good product just the same.
I hit the roo hard & fast,then rested it then sliced it.It had some nice flavours from the 90 minutes in the marinade.
The dressing was really nice I make versions of it a lot so its a feel thing for me now. BUT if you start with lime juice,palm sugar,fish sauce,rice vinegar, & then adjust it ,to sweet or to sharp THEN add your heat either fresh chilli or something out of a jar that seems to me to be the best method .Just saying. If you like a bit of soy sauce you do that,if you like that keycap manis do that,its just a balancing act.
Its the first week of summer here so I am cooking seasonally. Not much help to you snowbound crew now but I think with the right cut that great venison I see on the forum it would be a winner.
Hope you liked it MICK