Popular on restaurant menus since it was created by celebrated Los Angeles restauranteur Sylvia Wu (legend has it that she did so at the request of the superstar of his day, Cary Grant), Chinese Chicken Salad, the inspiration for this recipe, has gone through many incarnations. Instead of crispy noodles and breaded cutlets, my version relies on the rich flavors of the vinaigrette with its mix of Asian staples including garlic chili sauce and fish sauce. If you can’t find mandarins, any variety of orange will be equally delicious. (See Healthy Ingredient Spotlight in this week’s newsletter for more on this petite citrus.)
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon garlic chili sauce or Sriracha
- 1 teaspoon fish sauce
For the salad:
- 2 cups napa cabbage, shredded
- 2 grilled chicken thighs, cut into thin slices
- 2 mandarins, any variety, separated into segments
- 2 ounces enoki mushrooms
- 1/2 cup chopped cilantro
In a small bowl, whisk together the dressing ingredients. Place the cabbage, chicken, and mandarin segments in a large serving bowl, and toss gently. Add the dressing and toss again. Top with the mushrooms and the chopped cilantro.
Yields 2 servings
This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.
- 2 teaspoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons balsamic vinegar from Modena
- 2 teaspoons fresh lemon juice
- Pinch of coarse sea salt
- Pinch of freshly ground black pepper
- 1 head radicchio, cored and shredded
- 4 fresh figs, washed and quartered
- 8 ounces bresaola, thinly sliced
- 4 ounces gorgonzola dolce, cut into small cubes
In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.
Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.
Because they hold their shape better when cooked, I prefer green or black lentils for this dish in lieu of the more common brown lentils. If radicchio is not available, use Bibb or butter lettuce leaves. Try this with the tuna recipe.
For the vinaigrette:
- 1 tablespoon good-quality sherry vinegar or red wine vinegar
- 1 clove garlic, peeled and finely minced
- 2 teaspoons Dijon or whole grain mustard
- 1 1/2 teaspoon honey or agave, or more to taste
- 1/2 cup extra virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
For the salad:
- 2 cups cooked lentils, preferably green or black
- 1/2 cup diced red onion or shallots
- 1/2 red bell pepper, stemmed, seeded, and diced
- 1/2 cup oil-cured black or green olives, pitted and chopped
- 1/3 cup loosely packed chopped fresh flat-leaf or curly parsley
- Finely grated zest of one lemon
- 1 head radicchio, separated into leaves
Make the vinaigrette: In a jar with a tight-fitting lid, combine the vinegar, garlic, mustard, and honey. Mix well with a fork or small whisk. Gradually add the olive oil, whisking constantly. Stir in salt and pepper to taste. Add more honey if the vinaigrette is too tart.
In a large bowl, combine the lentils, onion, bell pepper, olives, parsley, and lemon zest. After making sure the lid of the vinaigrette jar is on tightly, shake the vinaigrette to re-emulsify. Pour the vinaigrette over the salad; stir gently with a rubber spatula. (You may not need all of the vinaigrette.) Chill, covered, for up to 1 day.
Place a radicchio “cup” on each of 4 chilled plates. Spoon the lentil salad into the cups. Serve immediately.
This German-style (no mayo) potato salad gets a flavor boost from one of my favorite vinaigrettes, a melding of two vinegars—one more tart, one more sweet. I also love the mix of sautéed shallots and raw scallions or chives, all mild members of the genus allium. This side dish tastes best served warm or at room temperature. Double or triple the ingredients for a large crowd.
For the vinaigrette:
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar of Modena
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/8 teaspoon coarse salt, plus more to taste
- 1/2 small garlic clove, peeled and minced
- 1/4 cup extra virgin olive oil
- Freshly ground black pepper to taste
For the salad:
- 2 pounds small red potatoes, unpeeled
- 1 tablespoon extra virgin olive oil
- 4 ounces best-quality bacon, cut into 1-inch sections
- 4 shallots, thinly sliced
- 1/2 cup fresh scallions or chives, sliced on the diagonal
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
Make the vinaigrette: In a medium mixing bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt, if desired. Set aside while you cook the potatoes.
Boil the potatoes until the tip of a knife easily pierces one or two, about 10-15 minutes (see “Quick Kitchen Nugget” below). Use a slotted spoon to transfer them to a colander to drain and cool slightly while you proceed.
Heat a heavy skillet or frying pan. When hot, add the olive oil and sauté the bacon. Use a slotted spoon to transfer the bacon to a dish lined with paper towels. Add the shallots to the hot pan and sauté until they are softened and lightly browned.
Cut the potatoes in half and place them in a large serving bowl. Dress with the vinaigrette. Top with the sautéed shallots and the fresh scallions or chives. Toss gently and season to taste with salt and pepper. Just before serving, sprinkle on the bacon bits.
Yields 6 servings