| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Eastwest2 |
2 |
Servings |
INGREDIENTS
| 2 |
|
Cooked chicken paillards |
|
|
chilled and |
|
|
Cut 1/4" slices -, see * |
|
|
Note |
| 2 |
|
Egg yolks |
| 2 |
|
Anchovy fillets |
| 2 |
|
Garlic cloves |
| 1 |
T |
Pommery mustard |
| 1 |
c |
Canola oil, mixed with |
| 1/2 |
T |
Sesame oil |
|
|
Juice of 1 lemon |
| 1/3 |
c |
Shaved Reggiano-Parmesan |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 2 |
|
Baby romaine heads, prepped |
|
|
into whole |
|
|
Washed leaves |
| 1 |
T |
Toasted sesame seeds |
INSTRUCTIONS
Note: Pan seared, left-over from "Herb Crusted Chicken Paillard With
Carrot And Potato Spaghetti" recipe which is included in this
collection In a food processor, add yolks, anchovies, garlic and
mustard. Mix and when well incorporated, slowly drizzle in oil to
emulsify. Add juice, cheese and mix well. Check for seasoning and
adjust. Toss dressing with romaine leaves and chicken strips. For
Plating: On an oval plate, lay out salad topped with the chicken.
Garnish with sesame seeds. This recipe yields 2 servings. Source:
"EAST MEETS WEST with Ming Tsai - (Show # MT-1B27) - from the TV FOOD
NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net" Per serving: 1089 Calories (kcal); 120g Total
Fat; (97% calories from fat); 5g Protein; 2g Carbohydrate; 216mg
Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Recipe
by: Ming Tsai Converted by MM_Buster v2.0n.
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