Roasted Chicken Salad with Balsamic-Hoisin Dressing

from Keith Hammerich, Chef Instructor, City College of San Francisco, for CUESA's Market to Table program on August 23, 2008.

 

Serves 5-6

---

INGREDIENTS:

Salad
¼ pound snow peas, blanched (immersed in boiling, salted water until bright green, drained and cooled in ice water)
¼ pound green beans (haricot vert), blanched
6 ounces mixed greens
2-3 heads Belgian endive
1 cup bean sprouts
10 ounces roasted chicken, sliced (skin removed if desired)
2 scallions, sliced
1 red bell pepper, seeds removed and thinly sliced
Cilantro, to taste for garnish
Toasted sesame seeds for garnish

Dressing:
¼ cup Dijon mustard
¼ cup balsamic vinegar
1 tablespoon rice vinegar
½ cup hoisin sauce
1 teaspoon garlic, chopped
1 teaspoon ginger, grated
1 tablespoon shallots, chopped
¾ cup “salad” oil
¼ cup olive oil

PREPARATION:

For the dressing

Place the first seven ingredients into a bowl. Whisk in the oils slowly or place items in a food processor, blend together and, with the machine running, add the oils until incorporated. Refrigerate until needed.

To serve
Toss first 8 salad ingredients together in a large salad bowl. Pour in just enough dressing to coat and toss again. Garnish with cilantro and sesame seeds.