Recipes by Debi Snook; Wine Commentary by Gary Twining
This dressing’s bold flavor reinvigorates the salad of rotisserie chicken shredded over baby greens, bean sprouts and colorful sweet peppers. For an over-the-top presentation, fry up some strips of won ton skins, and toast some sliced almonds. Crystallized ginger can be found at Asian groceries and some health-food and bulk-food stores. Wonton wrappers are now common in the produce cooler of many larger supermarkets.
Double-Ginger Salad Dressing
- 2 TBS chopped crystallized ginger
- 3 TBS red-wine vinegar
- 1 TBS reduced-sodium soy sauce
- 2 TBS toasted Asian sesame oil
- 1 TBS honey
- 2 tsp hoisin sauce
- 1/4 tsp Chinese chili sauce
- 1/4 tsp salt
- 1 TBS finely minced fresh ginger
- 2 TBS olive oil
- 3 TBS minced green onions
- 10 wonton wrappers
- 2 cups vegetable oil
Put all dressing ingredients except for the oils and green onions into blender and run until smooth. Then pour in sesame and olive oils in a thin stream, until emulsified. Add green onions and stir. Serves 4 with meat from one rotisserie chicken and the desired amount of greens.
To make wonton strips, use a skillet with at least 2-inch-high sides and an inch of vegetable oil heated to 350 degrees. Stack wrappers and slice in strips 1/2-inch wide. Separate and fry a small handful at a time. Try individual test strips before you dump in a bunch. They should turn golden brown in 20-30 seconds. Pull out with sieve or slotted spoon and drain on baking sheet lined with paper towels. Strips can be kept in an airtight container for 3 days.
Gary: For the ginger, vinegar, soy and other classic Asian condiments, look for a white with crisp acidity that is lightly dry or has a hint of sweetness. Riesling, particularly from the Mosel Valley, Ohio or Washington State, would be classic, as would a Vouvray/Chenin Blanc, an unoaked Chardonnay, Viognier or aromatic Sauvignon Blanc. Some of the French-American hybrids would also work, such as Seyval, Vidal and Traminette.