Yield: 2 servings
|2 \N||Cooked chicken paillards; chilled, and|
|\N \N||Cut 1/4\" slices -; (see * Note)|
|2 \N||Egg yolks|
|2 \N||Anchovy fillets|
|2 \N||Garlic cloves|
|1 tablespoon||Pommery mustard|
|1 cup||Canola oil; mixed with|
|½ tablespoon||Sesame oil|
|\N \N||Juice of 1 lemon|
|⅓ cup||Shaved Reggiano-Parmesan|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|2 \N||Baby romaine heads; prepped into whole,|
|\N \N||Washed leaves|
|1 tablespoon||Toasted sesame seeds|
* Note: Pan seared, left-over from "Herb Crusted Chicken Paillard With Carrot And Potato Spaghetti" recipe which is included in this collection In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.
For Plating: On an oval plate, lay out salad topped with the chicken.
Garnish with sesame seeds.
This recipe yields 2 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B27) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 1089 Calories (kcal); 120g Total Fat; (97% calories from fat); 5g Protein; 2g Carbohydrate; 216mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 23½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.