SESAME-SCALLION CHICKEN SALAD
This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.
Provided by Christina Chaey
Categories Bon Appétit Lunch Dinner Salad Chicken Cucumber Green Onion/Scallion Sesame Lettuce Cilantro Soy Sauce Honey Poach Peanut Free Tree Nut Free Dairy Free Picnic
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient-this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8-10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken sit until cool enough to handle, then shred meat into big pieces; set aside.
- Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes.
- Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to rinse and to encourage them to curl up. Shake off as much water as possible and place in a large bowl; set aside.
- Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
- Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, you can pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don't have a small enough whisk, work in with the pestle). Taste and season with salt.
- Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
SPICY CILANTRO-SCALLION SALAD
Steps:
- Quarter the white parts of 4 scallions lengthwise; thinly slice the green parts. Soak the scallion whites in cold water, 15 minutes; drain. Whisk 2 tablespoons rice vinegar, 1 minced garlic clove, 1 teaspoon each sesame oil, chili oil and kosher salt, and 1/2 teaspoon sugar. Toss with the scallions (white and green parts), 2 bunches cilantro (leaves and tender stems), 1 thinly sliced serrano chile and 1 english cucumber (cut into thin strips).
SCALLION SALAD WITH SESAME
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue. Serve this easy, crisp side with grilled pork belly.
Provided by Susan Kim
Time 15m
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Place 1 bunch scallions, cut into 4"-long pieces, very thinly sliced lengthwise, in a medium bowl of ice water and soak at least 10 minutes and up to 1 hour. Drain and pat dry with paper towels.
- Transfer scallions to a clean medium bowl. Add 2 tsp. gochugaru (coarse Korean red pepper powder), 2 tsp. toasted sesame oil, and 2 tsp. toasted sesame seeds and toss gently to combine.
- Just before serving, drizzle in 2 tsp. unseasoned rice vinegar and season with kosher salt; toss to combine. Do ahead: Scallion salad (without vinegar and salt) can be made 1 hour ahead. Cover and chill.
ASIAN BEEF SALAD WITH CILANTRO, SCALLIONS AND SESAME SEEDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.
- Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro.
- In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.
SESAME CRUSTED TROUT WITH GINGER SCALLION SALAD
Sounds fancy but it's very easy. This is a nice dinner for two people. Have your fish guy do the deboning of the trout. My husband found this recipe in one of his fishing magazines but it's originally from Lucia's Restaurant in Minneapolis, Minn.
Provided by Hey Jude
Categories Trout
Time 30m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Trout: Rinse each trout under cold water and pat dry. Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottom, large saute pan, heat the butter and oil until the foam subsides. Place the trout skin-side-up in the pan. Season with salt and pepper. Lower the heat to medium and cook about 5-8 minutes; flip, and cook another 5-8 minutes, or until the flesh is pinkish white and flaky.
- Ginger Scallion Salad: Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.
Nutrition Facts : Calories 859.1, Fat 60.1, SaturatedFat 14.8, Cholesterol 196.2, Sodium 743, Carbohydrate 16.8, Fiber 4.2, Sugar 3.2, Protein 64.9
SHAVED CARROT SALAD WITH SCALLIONS AND SESAME SEEDS
Yield serves 4
Number Of Ingredients 7
Steps:
- In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper; toss to combine, and serve.
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- Separate white and green parts from scallions. Cut white parts into 1" lengths, halve lengthwise, and slice into long thin strips. Hold greens on a cutting board with your hand, fingertips pointed inward, and place knife at a 45° angle, resting side of blade against knuckles. Using a rocking motion and maintaining same angle with knife, thinly slice greens, moving them toward knife with your opposite hand.
- Toss scallion whites with rice vinegar, sugar, and a pinch of salt in a medium bowl; let sit 10 minutes.
- Meanwhile, hold chile on cutting board with your hand, fingertips pointed inward, and place knife at a 45° angle, resting side of blade against knuckles. Using a rocking motion and maintaining same angle with knife, thinly slice chile, moving it toward knife with your opposite hand.
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