RECIPE: Asian Cobb Salad

July 9, 2014 at 8:17 am · Filed under Recipes, Vegetables-Salads-Herbs

This delicious salad is dramatically plated on
an oval platter, but we had to cut the photo
in half. Photo courtesy Yotel New York.

We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York.

RECIPE: ASIAN COBB SALAD

Ingredients For 4 Servings

For The Salad

1 bag Asian blend mixed greens bags

4 large spicy grilled chicken breasts (marinade recipe below), diced

1 package firm tofu, diced

2 large avocados, diced

2 large red bell peppers, diced

1 cup bean sprouts

2 hard boiled eggs, quartered

1 small golden pineapple, diced large

1 cup sliced toasted almonds

Soy Ginger Dressing, recipe below

For The Soy Ginger Vinaigrette Dressing

1 celery stalk, diced

1 carrot, diced

1 shallot, diced

1 tablespoon fresh ginger, diced

2 teaspoons sesame seed, toasted

3 tablespoons soy sauce

3/4 cup rice vinegar

1 tablespoon lemon juice

1/4 cup cup mirin

1 cup salad oil (we blended 3/4 cup olive oil with 1/4 cup sesame oil)

For The Chicken Marinade

1 cups soy sauce

1 cup olive oil

1 tablespoon peeled ginger, roughly chopped

1/2 cup chili paste (sambal oelek)

1 teaspoon chili flakes

Ingredients For The Candied Nuts

1 cup sliced almonds

1/4 cup honey

1 tablespoon Japanese tograshi pepper†

†The main ingredient in togarashi red pepper seasoning is red pepper flakes. If you want to create a substitute, use cayenne pepper or dried, crushed chiles; sesame seeds; dried, crushed seaweed and dried citrus peel.

Preparation

1. MARINATE the chicken for 2 hours. In a sauté pan or grill, cook the chicken on a medium heat until the skin gets crispy on one side; flip it and cook the rest of the way (this should take about 10 minutes). Cool and then dice for the salad.

2. MAKE the candied nuts. Preheat a convection oven to 300°F. While the oven is heating, combine all ingredients in a medium size mixing bowl. Mix thoroughly until the honey coats all of the almonds. Spread them evenly on a large baking sheet (ideally on a silpat) and bake for 10 minutes or until golden brown. Remove from the oven and cool before chopping for the salad.

The other half of the salad. Photo courtesy Yotel | NYC.

3. MAKE the vinaigrette: Place all ingredients in a blender and process. Strain and reserve for salad.

4. PLACE mesclun mix in a large salad bowl. Arrange the topping in rows across the salad, keeping like colors separated. This is the most dramatic way of presenting a Cobb Salad. If you prefer, you can pre-toss the salad instead.

5. SERVE with the vinaigrette on the side.

THE HISTORY OF THE COBB SALAD

Here’s how the Cobb Salad came to be, plus a recipe for a Cobb Salad Sandwich.

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