Recipes by Debbi Snook; Wine Commentary by Gary Twining
Photo by Beth Segal.
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.