CUSTOMER SERVICE

Mesclun and Oriental Dressing
By Chef Luc Van Winden of Restaurant Chez Émile

Ingredients:

Salad

  • 142 g (5 oz) Fresh Attitude Oriental Mix or Baby Spinach
  • 115 g (4 oz) Chicken strips
  • 55 g (2 oz) Bean sprouts
  • 55 g (2 oz) Red peppers
  • 30 g (1 oz) Cashew nuts

Ginger Syrup

  • 1 L (4 cups) Water
  • 250 mL (1 cup) Sugar
  • 60 mL (4 tbsp) Ginger cut into pieces

Dressing

  • 600 mL (2-3/8 cups) Ginger syrup (please see below)
  • 120 mL (8 oz) Tamari sauce
  • 30 mL (2 oz) grilled Sesame seeds
  • 30 mL (2 mL) Sesame oil
  • 30 mL (2 mL) Rice vinegar
  • Freshly ground pepper

Preparation:

  1. Mix all ginger syrup ingredients and reduce over medium heat for 15 minutes.
  2. Add the other dressing ingredients to the hot syrup and stir.
  3. Season to taste.
  4. Toss Fresh Attitude Oriental Mix or Baby Spinach with other salad ingredients.
  5. Add hot dressing when ready to serve.


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