Wolfgang Puck immortalized this recipe; it is an easy no-cook dinner for any hot and steamy summer night. I bought a rotisserie chicken and pulled the meat off. The dressing takes seconds and you can use many vegetable combinations: Shredded carrots, slivered Napa cabbage, snow peas, edamame, romaine lettuce and cucumbers are all great choices.
I had on hand some beautiful yellow tomatoes, an English cucumber, some scallions and cilantro. The heat comes from the dry mustard but it doesn’t linger long.
Chinese Mustard Vinaigrette à la Wolfgang Puck
2 tsp. dry Chinese or English mustard
2 tsp. freshly grated ginger
1 large garlic clove, minced
1/2 cup rice wine vinegar
2 tsp. low sodium soy sauce
1/4 cup sesame oil
1/4 cup peanut oil
2 Tbsp. toasted sesame seeds
Place the dry mustard, garlic and ginger in a small mixing bowl. Add the rice wine vinegar and soy sauce. Whisk in the oils.
Assemble your salad in a large bowl, topping with the shredded chicken meat and then sprinkle the sesame seeds all over. Pour on the dressing and toss well.