POMELO AND THAI HERBS SALAD

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE EXPERIENCE IS BETWEEN EATING A SALAD AND DRINKING A COLD GLASS OF GATORADE I don't eat salads. I think that's quite self-evident on this blog.  But even a non-salader like me feels a tinge of excitements as pomelo season approaches, the citrus giant with enormous and voluptuous pulps that burst with sweet, floral and faintly bitter juices resembling a lemony grapefruit.  For the record, I'm not a fan of grapefruit, which is why I'm not particularly excited about pomelo's potential as a stand-alone fruit course.  But what gets my buzz going is its potential to be a fantastic savory treat. Pomelo is rarely too sweet, and it carries an uniquely floral and bitter note that blends wonderfully with other more robust or rich-tasting ingredients that seek a refreshing medium.  Take herbs salad for example, flavorfully too sharp and aggressive most of the times to be a dish on its own, but together with pomelo, it becomes a juicy and rounded symphony tapping on all the right notes in a cascading, orchestrated tempo.  First thing that hits the senses is the pungent saltiness of the fish sauce and shallots anointed with olive oil, which escalates along the individually distinctive sharp bites