Chicken Salad Chinois

SMImmBlderManual_09 6/25/09 6:04 PM Page 21

Makes 2 entrée salads

INGREDIENTS

Chinese Mustard Vinaigrette:

1 egg yolk

2 teaspoons dry Chinese mustard 1/4 cup rice wine vinegar

1 teaspoon soy sauce

2 tablespoons light sesame oil

2 to 3 tablespoons peanut oil salt

freshly ground pepper

Chicken Salad:

3-pound chicken, cavity filled with celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper

2 ounces unsalted butter, melted

2 small heads or 1 medium head Napa cabbage

1 cup romaine lettuce, cut into 1/4-inch julienne strips 8 to 10 snow peas, cut into 1/4-inch julienne strips

1 teaspoon black sesame seeds

METHOD

1Prepare the vinaigrette: Place all the vinaigrette ingredients in a tall, narrow container; use Immersion Blender on Low Speed to blend until smooth. Correct the seasonings.

2Preheat the oven to 425°.

3Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The meat near the joints should still be very slightly pink.) Baste every 15 or 20 minutes with the butter and the drippings.

4Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4-inch julienne strips.

5Shred the meat from the breasts and thighs of the chicken.

6Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough of the vinaigrette to coat the salad nicely.

PRESENTATION

Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)

Easy Instant Mayonnaise

Makes about 2 cups

INGREDIENTS

2 cups oil, i.e. canola, peanut, vegetable or olive oil 2 large eggs

1 egg yolk

1 teaspoon lemon juice or white vinegar

1 teaspoon dry mustard

1 teaspoon kosher salt pinch cayenne (optional)

1 tablespoon fresh herb (optional)

METHOD

1Place all the ingredients into a tall, narrow container.

2Put the Immersion Blender into container, with the rod all the way to the bottom. Using High Speed pull up slowly until desired consistency is reached.

Note: Perfect mayonnaise every time. Try adding a few fresh tarragon or basil leaves for a wonderful flavor. Store in the refrigerator with a secure lid, do not keep for more then a week.

Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist

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