The Asian reporter., July 04, 2022, Page 13, Image 13

RECIPE
July 4, 2022
THE ASIAN REPORTER n Page 13
Miso adds richness
to chicken salad
By Christopher Kimball
Christopher Kimball’s
Milk Street
he shortcut to a
tastier salad does
not reside in those
plastic premixed bottles.
Oil and vinegar work in a
pinch, but at Milk Street
we’ve discovered a world of
simple salad dressings that
go well beyond the basic
vinaigrette.
In Japan, savory miso
forms the base of many
salad dressings, bringing
an umami richness to
greens
without
dairy.
Often, the fermented soy
paste is mixed with oil and
lime juice or rice vinegar
for brightness, plus ginger
or
garlic
for
added
complexity.
For the acid, we prefer
the fruity aroma of lime
juice, but we also like the
sharpness
of
Dijon
mustard and a bit of
Photo/Milk Street via AP
T
sweetness from a teaspoon
of honey. Whipped together
in a blender, the dressing
also gets body from slivered
almonds.
It’s delicious on simple
mixed greens, but in the
recipe from our book, Milk
Street Tuesday Nights,
which limits recipes to 45
minutes or less, we use the
dressing in an easy chicken
salad built from the
shredded meat of a
store-bought
rotisserie
chicken. Sliced cucumber
and a generous dose of
cilantro add freshness, and
additional
slivered
almonds bring a pleasing
crunch.
It can be made ahead and
refrigerated up to four
days, but if using it right
away, be sure to wait after
blending it. Allowing it to
stand for at least 30
minutes lets the flavors
meld.
Editor’s note: To view
additional recipes, visit
<177milkstreet.com/ap>.
Miso-Ginger Chicken Salad
Start to finish: 30 minutes
Servings: 4
1/3 cup water
1/3 cup white miso
2-inch piece fresh ginger, peeled and thinly sliced
2/3 cup slivered almonds, toasted, divided
1/3 cup lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
Kosher salt and ground white pepper
1/2 cup grapeseed or other neutral oil
3 cups shredded cooked chicken (about one 3-pound chicken)
6 medium scallions, thinly sliced (1/2 cup)
1/2 cup loosely packed cilantro leaves, finely chopped
1/2 English cucumber, halved lengthwise, seeded and thinly sliced (1 cup)
In a blender, combine the water, miso, ginger, 1/3 cup of the almonds, the lime
juice, mustard, honey, and 1/2 teaspoon white pepper. Blend until smooth, about 1
minute. Add the oil and blend until the dressing is thick, about 1 minute. Transfer
to a jar, cover, and refrigerate for at least 30 minutes or up to 4 days.
In a large bowl, combine the chicken, scallions, cilantro, cucumber, and
remaining 1/3 cup almonds. Add 1 cup of the dressing and toss to combine. Taste
and season with salt and pepper. Serve with the remaining dressing on the side.
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