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Ingredientes
- 1 lb White meat chicken, roasted, cooled, and skin removed, julienned thin
- 1 head napa cabbage, julienned
- 2 x Heads radicchio, julienned
- 2 c. Spinach, julienned
- 1 head romaine lettuce, julienned (throw away soft leafy green)
- 2 bn Scallion, (white portion only)
- 1/3 c. Pickled ginger, packed
- 1/4 c. Chinese mustard pwdr
- 1/2 c. Shallots, minced
- 1/3 c. Honey
- 2/3 c. Soy superior
- 2/3 c. Ginger vinegar
- 2 c. Peanut oil or possibly vegetable oil
- 3 Tbsp. Sesame oil
- 1/2 c. Chili oil Garnish with fried wonton-strips
Direcciones
- Combine first seven vinaigrette ingredients in a blender. Cover and puree for 1 1/2 full min. While blender is still running, slowly drizzle in the three oils till the vinaigrette is thick and emulsified completely. Check the seasoning and adjust as desired with salt and pepper.
- NOTE: The entire batch may not fit in a conventional home blender, so you may need to separate it into two parts.
- To Make the Salad
- Combine all cool lettuce and chicken in a large bowl. Add in the vinaigrette in two oz portions, tossing the salad in between additions till well coated, but not over-dressed. Serve out to 4 chilled plates and garnish with fried wonton.
- Fried wonton strips - purchase wonton skins at an Asian market. Heat peanut oil to 350 degrees and cut the skins to 1/4 in thick. Sprinkle the strips (to separate) into the warm oil and fry till crisp and golden brown in color. Remove to drain onto clean towel and sprinkle lightly with salt. Cold.
- Yield: 4 servings
