Bob Blummer’s Bang Bang Chicken Salad
Here are pictures of all of the creative dishes Bob created for our dining in the dark experience. Everything was finger friendly or bite sized to make your mouth an easy target. The salad was a bit tricky but otherwise it worked pretty well. Bob Blummer was kind enough to let me post his recipe for Bang Bang Chicken Salad from the Maille lunch he hosted.
Here it is:
Bang-Bang Chicken Salad: Asian fusion with a short fuse
Ingredients:
1 1/2 tbsp Maille Honey Dijon mustard
3 tbsp peanut oil
1 tbsp toasted sesame oil
1 tbsp freshly squeezed lime juice
1 tbsp finely grated fresh ginger
1 tbsp soy sauce
2 cups cooked chicken (rotisserie, grilled, or left-over), diced into 1/4-inch cubes
2 cups finely sliced Napa cabbage (about 1/2 head)
1 1/2 cup finely sliced red cabbage (about 1/3 head)
1/2 cup roasted, unsalted cashews or peanuts
1/2 cup canned mandarin slices, drained
1/4 cup stemmed cilantro leaves, chopped
4 green onions, sliced finely
4 perfect(ish) outer leaves from an iceberg lettuce or cabbage (optional)
Salt
Red pepper flakes to taste
Preparation:
In a large bowl, whisk together mustard, oils, lime juice, ginger, and soy sauce. Just before serving, add chicken, cabbage, nuts, mandarin, cilantro, and green onions. Toss thoroughly and season to taste with salt and red pepper flakes. Serve in leafy bowls or roll three tablespoons of salad in a Boston lettuce leaf and use chives to tie both ends like a firecracker.
Makes 4 servings
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Chorizo Corn Puppies
Mache Salad with MaplePom Dressing
Dessert was a deconstructed Pina Colada.
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