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RECIPE: Asian Cobb Salad

asian-cobb-east&westYotelNYC-230-1
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.

      asian-cobb-east&westYotelNYC-230-2
    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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