| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Asian |
Gma3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
White meat chicken; roasted, cooled, |
|
|
; and skin removed, |
|
|
; julienned thin |
| 1 |
|
Head napa cabbage; julienned |
| 2 |
|
Heads radicchio; julienned |
| 2 |
c |
Spinach; julienned |
| 1 |
|
Head romaine lettuce; julienned (discard |
|
|
; soft leafy green) |
| 2 |
bn |
Scallion; (white portion only) |
| 1/3 |
c |
Pickled ginger; packed |
| 1/4 |
c |
Chinese mustard powder |
| 1/2 |
c |
Shallots; chopped |
| 1/3 |
c |
Honey |
| 2/3 |
c |
Soy superior |
| 2/3 |
c |
Ginger vinegar |
| 2 |
c |
Peanut oil or vegetable oil |
| 3 |
tb |
Sesame oil |
| 1/2 |
c |
Chili oil |
|
|
Garnish with fried wonton-strips |
INSTRUCTIONS
FOR THE VINAIGRETTE
Combine first seven vinaigrette ingredients in a blender. Cover and
puree for 1 1/2 full minutes. While blender is still running, slowly
drizzle in the three oils until 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 cold lettuce and chicken in a large bowl. Add the
vinaigrette in two ounce portions, tossing the salad in between
additions until 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 hot oil and fry until crisp and
golden in color. Remove to drain onto clean towel and sprinkle
lightly with salt. Cool.
Yield: 4 servings
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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