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Ingredients
Chinese Mustard Vinaigrette
1 egg yolk
2 teaspoons dry Chinese mustard (may substitute standard dry mustard powder)
¼ 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
One 3 pound chicken (its cavity filled with celery, carrots, onions, garlic, bay leaves, thyme, salt and pepper)
2 ounces unsalted butter, melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into ¼ inch julienne strips
8 to 10 snow peas, cut into ¼ inch julienne strips
1 teaspoon black sesame seeds |
Method
Place all the vinaigrette ingredients in a blender and blend until smooth.Season to taste. Set aside. Preheat the oven to 425 degrees F. Place 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 to 20 minutes with the butter and the drippings.
Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into ¼ inch julienne strips. Shred the meat from the breasts and thighs of the chicken. Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.
Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mount the salad in the center and sprinkle with sesame seeds.
Serves 3-4 (or more for smaller portions)
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, 1986 |
