| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chicago |
Chicken, Salads |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Walnut oil |
| 2 1/2 |
tb |
Vegetable oil |
| 3 |
tb |
Seasoned rice vinegar |
| 1 |
tb |
Orange juic |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dijon mustard |
| 2 |
|
Knob onions or small leeks |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
|
|
Vegetable oil for frying |
| 1 |
|
Whole smoked chicken |
| 12 |
c |
Mixed green |
| 2 |
tb |
Fresh cilantro or parsley; minced |
| 1/2 |
c |
Cantaloupe; peeled, diced |
| 2 |
c |
Papaya; peeled, diced |
| 3 |
tb |
Toasted chopped walnuts |
|
|
Freshly ground black pepper |
INSTRUCTIONS
DRESSING
ONIONS
SALAD
Preparation time: 35 minutes. Cooking time: 5 minutes. 1. For dressing,
combine all ingredients in a jar with a tight-fitting lid. Shake well
before using. 2. For onions, trim coarse green tops; cut bulbs into
julienne strips. Combine in a plastic bag with flour, ginger and salt;
shake to coat. 3. Heat 1 inch of vegetable oil in a heavy saucepan. When
hot, add onions; fry until crisp and light brown, about 1 minute. Drain on
paper towels. Hold for up to 2 hours at room temperature. 4. For salad,
remove meat from chicken, discarding skin, fat and bones. Arrange
ingredients on greens, top with dressing and onions. From the Chicago
Tribune.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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