Wolfgang Puck Bistro's Chinois Salad

Richard Schlosberg, the chef from the new Wolfgang Puck Bistro, prepares Puck's signature Chinois Chicken Salad. It's a delicious salad fit for a meal.

Thursday, June 10th 2010, 10:57 am

By: News On 6

Chinois Salad

6 oz. Shredded Napa Cabbage
1 oz. Shredded red cabbage
1 oz. Shredded carrots
3 oz. Chicken breast, pan-roasted, julienne
½ oz Wonton Strips, fried
3 fl oz. Chinois Dressing
½ oz. Wonton Strips, fried
1 oz Cashews
1 Tbs. Green onion, julienne, garnish

In a clean, stainless steel mixing bowl, combine Chinois Slaw, chicken, half of the wonton strips, Chinois Dressing and cashews.

Using tongs, toss all the ingredients until evenly coated with dressing.

Garnish with the remaining Wonton Strips and green onion julienne.

Chinois Dressing

1 ¼ cup Mustard Paste, Coleman's
1 cup Rice Vinegar
½ cup Honey
¼ cup Mustard Powder Coleman's
2 cups Peanut Oil
1 Tbs. Sesame Oil
1 ½ Tbs Salt
1 Tbs. White Pepper

Make a paste using a 2 parts mustard powder to 1 part water.

In a small pot, combine mustard paste, vinegar, honey and bring to the boil. Place cooked mustard mix and raw mustard in a blender.

Add oils to emulsify.

Season to taste