Wolfgang Puck’s Chinese Salad

 

Ingredients

For the Vinaigrette:

• ½ cup rice wine vinegar
• ⅓ cup Chinese mustard
• ⅓ cup soy sauce
• 1 egg yolk
• 2 tablespoons honey
• 2 tablespoons chopped pickled ginger
• 1 tablespoon chili oil
• 1 tablespoon sesame paste
• Salt and pepper
• ¾ cup peanut oil

For the Salad:

• 5 cups julienned Napa cabbage
• 4 cups mixed greens or watercress
• 2 medium carrots, julienned
• 1 medium mango, peeled, pitted, and julienned
• 1 head radicchio, cored and julienned
• 3 pounds cooked skinless chicken breasts, cooled and meat julienned
• 2 cups fried wonton strips
• 2 tablespoons toasted sesame seeds
• Large handful of toasted cashews

Preparation

For the vinaigrette, in a blender, combine the rice wine vinegar, Chinese mustard, soy sauce, egg yolk, honey, pickled ginger, chili oil, sesame paste and salt and pepper to taste.

Blend thoroughly, then slowly add the peanut oil while the motor is running. Taste for seasoning.

For the salad, in a large salad bowl, mix all the salad ingredients except for the sesame seeds. Add half the vinaigrette and taste. Add more dressing, as needed, a little at a time so as not to overdress the salad.

Divide the salad among 6 plates and sprinkle with the sesame seeds and cashews.