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Home| Leftovers: Chicken With Sesame Caesar Salad
Leftovers: Chicken With Sesame Caesar Salad
Leftovers: Chicken With Sesame Caesar SaladLeftovers: Chicken With Sesame Caesar Salad

Copyright, 1999, Ming Tsai, All Rights Reserved

2 cooked chicken paillards, chilled and 1/4-inch slices (pan seared)
2 egg yolks
2 anchovy fillets
2 cloves garlic
1 tablespoon pommery mustard
1 cup canola oil plus 1/2 tablespoon sesame oil, mix together
Juice of 1 lemon
1/3 cup shaved reggiano Parmesan
Salt and black pepper to taste
2 heads baby romaine, prepped into whole, washed leaves
1 tablespoon toasted sesame seeds

In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.

PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.

Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997

Yield: 2 servings
Prep Time: 15 minutes

Copyright 2013 Ming Tsai