Southeast Asian sesame-lime salad with cashews, cucumber, and basil

• Pat your protein dry with a paper towel; for tofu, pat dry, then cut into 1-inch cubes. Season with salt, pepper, and the Balinese spice blend. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add your protein.

Chicken thighs, breasts, and pork loin chops: 

Cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a cutting board to cool slightly, then cut crosswise into ½-inch-thick slices. Do not clean the pan.

Top sirloins: 

Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.

Tofu: 

Cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

• Zest and juice the limes.
• Peel and thinly slice the onion. In a small bowl, cover the sliced onion with cold water and let soak for 2 to 3 minutes. Drain and pat dry.

In the same pan used for your protein, add the ginger-garlic-scallion confit and apricots and cook just until fragrant, about 2 minutes. Remove from the heat and add the sesame oil and the lime zest and juice and season to taste with salt and pepper. Let cool while you prepare the salad.

• Trim the root end from the romaine heart; thinly slice the leaves.
• Peel the cucumber if desired; cut the cucumber into ¼-inch pieces.
• Strip the basil leaves from the stems; coarsely chop the leaves.
• Using the bottom of a bowl or cup, lightly crush the cashews.

In a large bowl, add the romaine, your protein, the cucumber, basil, and as much of the onion and dressing as you like; season to taste with salt and pepper and toss to coat. 

Transfer the salad to individual bowls, garnish with the cashews, and serve.