Chinois Chicken Salad Recipe from Wolfgang Puck Cafe
Chinese Mustard Vinaigrette:
2 teaspoons dry Chinese or English (Coleman's) mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
Freshly ground black pepper
One 3 pound chicken, cavity filled with finely diced 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
10 snow peas, cut into 1/4 inch julienne strips
1 tablespoon sesame seeds, toasted
Yield: 4 appetizer or 2 entrée salads
Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.
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 juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings.
Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4 inch julienne strips.
Shred the meat from the breasts and thighs of the chicken.(Use the remaining meat and the carcass for chicken stock. See separate recipe.)
Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely.