I’m one of those people where the texture of food is very important. Just like having a combination of savory to sweet and acid to fat, the texture of a dish adds to its interest. I find this to be particularly true when it comes to salads. For me, every salad has to have an element of crunch! Salads do not have to be constructed with the honeymoon approach (lettuce alone). I want a salad that is seasonal, colorful, crunchy and delicious.
Recently, I was totally gobsmacked when I realized I have never used Napa or Chinese cabbage at home. How can this be? I love cabbage! So when a recipe for an Asian salad popped up on my internet feed, I took a look. Because I’m slightly anal about this, I changed some things, and made a completely different dressing than the one suggested. The Miso-Sesame Vinaigrette worked beautifully. This salad is now my new obsession! It’s also perfect for those of us that eat a fair amount of chicken. I roast a whole chicken about every other week, so the leftovers are perfect for this salad. No leftovers? Grab a store-bought rotisserie chicken and you’re have way done! I even ordered three Napa seed varieties for our farm. I know I will be experimenting with this delicious, crunchy ingredient in the next few months.
ASIAN SHREDDED CHICKEN SALAD
INGREDIENTS:
FOR THE SALAD:
2 heaping cups of cooked and shredded leftover, or store-bought rotisserie chicken
4 heaping cups thinly sliced napa cabbage
4 scallion, thinly sliced
1 cup shredded carrots
1 cup English or Persian cucumber, diced
1 red bell pepper, seeded and chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup toasted almonds
FOR THE MISO-SESAME VINAIGRETTE:
2 medium garlic cloves, smashed
1 small shallot, roughly chopped
2 tablespoons tamari or Braggs liquid aminos
2 tablespoons balsamic vinegar (white or reg)
2 tablespoons red or white wine vinegar
1 tablespoon miso paste of your choice (white or red)
1 tablespoon dark brown sugar
1/2 cup sunflower, avocado or vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons black sesame seeds
INSTRUCTIONS:
In a large bowl, combine all the salad ingredients except for the nuts. In a small food processor or quart jar, using a stick blender, combine all the ingredients for the dressing, except the oil and sesame seeds. Blend dressing ingredients until smooth. Slowly add the oil, blending until emulsified. Stir in sesame seeds.
Right before serving, toss the salad with the 1/4-1/2 cup of the dressing. Garnish with nuts and more sliced green onions. Serve cold.
“Pray for miracles, but plant cabbages.” ― Ken Follett
Summer is a busy time for most of us, so it’s important to have a few recipes that are quick, easy and delicious. As the heat of summer increases, and we fire up our grills, salads are the order of the day. This salad is a meal in itself. There are times when a simple charcuterie board works to nibble at when the temperatures climb, but why not turn it into a salad? Enter the Antipasto Salad.
You can tweek this in so many different ways. Although I chose 3 cheese tortellini from Buitoni, you can use the mixed tortellini with regular and spinach combined, or your favorite small chunky pasta such as penne, farfalle or orecchiette. If you choose regular pasta you will want to add 6 ounces of Ciliegine mozzarella (cherry-size) drained and cut in half, to replace the cheese in the tortellini.
Don’t like black olives? Use green or kalamata. Don’t like pepperoncini? Use another pickled pepper of your choice. Don’t have Ciliegine? Cube another soft cheese like gouda, provolone or Swiss. The hard salami can be replaced with some other cured meat like Soppressata or Genoa Salami. Remember you are in charge. You can make your own vinaigrette, thin out some pesto or in a real pinch, try Paul Newman’s Oil & Vinegar Dressing. You can easily make this for a crowd by going from a 9 ounce to a 20 ounce package of tortellini.
INGREDIENTS:
1 9 ounce package Buitoni Three Cheese Tortellini, cooked according to package directions and drained
1 2.25 ounce can sliced black olives, drained
1 cup cherry tomatoes, halved
1/4 cup roasted red peppers, drained and chopped
3 ounces cured meat of your choice (I used hard salami), chopped
1 15 ounce can quartered artichoke hearts (you can also use 7 ounce jar of marinated), drained
1/4 cup pepperoncini, drained and chopped
3 scallions sliced thinly
LEMON OLIVE OIL DRESSING:
1/4 cup good quality extra-virgin olive oil
1/2 cup fresh lemon juice
1 garlic clove, grated
1 teaspoon Italian seasoning
Place in mason jar and shake vigorously.
INSTRUCTIONS:
In a large salad bowl add all the ingredients. Toss gently to combine.
Pour dressing over salad. Toss once more to coat ingredients.
Keeps for up to 4 days in refrigerator.
Serves: 4
“We don’t need a melting pot in this country folks, we need a salad bowl. You appreciate the differences. Jane Elliot
Twisted Basics 