Wood Ear And Cilantro Salad Food

WOOD EAR AND CILANTRO SALAD

Wood Ear and Cilantro Salad image

You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.

Provided by Lisa Cheng Smith

Categories Bon Appétit Salad Side Appetizer Mushroom Cilantro Chile Pepper Sesame Oil Garlic Lunar New Year Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Healthy

Yield 8 regular or 16 small servings

Number Of Ingredients 8

Ingredients

2 oz. dried wood ear mushrooms (about 2 cups)
1 Tbsp. dried goji berries
4 garlic cloves, finely chopped
3 Tbsp. toasted sesame oil
3 Tbsp. (or more) unseasoned rice vinegar
¾ tsp. kosher salt, plus more
2 red finger or Fresno chiles, thinly sliced, seeds removed if desired
1 cup (packed) coarsely chopped cilantro

Steps:

Place mushrooms in a large bowl and pour in boiling water to cover. Let soak, adding more hot water if needed, until floppy but still sturdy, about 1½ hours.
Meanwhile, place goji berries in a small bowl and pour in cold water to cover. Let soak until just softened, about 30 minutes, then drain.
Drain mushrooms, wrap in a clean dish towel, and squeeze out any excess liquid. Remove any woody parts from mushrooms and tear into smaller pieces if large. Wipe out bowl and place mushrooms back into bowl. Add goji berries and toss to combine.
Whisk garlic, oil, vinegar, and ¾ tsp. salt in a small bowl. Drizzle dressing over mushroom mixture and toss to coat. Let sit 10 minutes, then toss again. Taste and season with more salt and/or vinegar if needed. Let sit at room temperature at least 1 hour and up to 6 hours (cover and chill if holding longer than 1 hour).
Just before serving, add chiles and cilantro and toss to combine.

CHICKEN AND CILANTRO SALAD

Chicken and Cilantro Salad image

A friend said that she got this recipe from Nordstrom, whether this is true or not I don't know. Anyways, it's a really delightful salad.

Provided by trick

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup seasoned rice vinegar
1/4 cup fresh lime juice
1 minced garlic clove
2 teaspoons pureed chipotle chiles in adobo (canned in Mexican section)
2 tablespoons honey
1/2 teaspoon kosher salt
1 cup chopped cilantro
3/4 cup canola oil
3 ears of cooked corn
1 1/4 lbs boneless chicken breasts, cooked and cooled
1 1/2 cups diced plum tomatoes
1 lb mixed baby green salad
2 cups sharp cheddar cheese, grated
3/4 cup toasted salted pumpkin seeds
fresh cilantro
lime wedge, for serving

Steps:

Salad Dressing:
Mix all of the above mentioned salad dressing ingredients in a blender adding the canola oil slowly at the very end.
Refrigerate for at least 2 hours to meld the ingredients.
Pour over salad ingredients.

Nutrition Facts : Calories 1118.6, Fat 85.9, SaturatedFat 21.1, Cholesterol 150.1, Sodium 684, Carbohydrate 40.5, Fiber 4.5, Sugar 14.1, Protein 53.8

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