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  • Chopped Salad with Chile Cherry Dressing

    1 vote
    Chopped Salad with Chile Cherry Dressing
    Prep time:
    Cook time:
    Servings: 6
    by Bert Sackman
    7 recipes
    		 >
    I developed this chopped salad for my wife. I wanted something with a substantially different flavor, to wit, the cherry dressing and which would help me fill my craving for meat. I'm thinking about adding chopped crisp bacon to the salad to increase the complexity of the dish.

    Ingredients

    • ½ T dark sesame oil
    • 1 t hot broad bean sauce
    • ½ c cherry preserves
    • ½ T soy sauce
    • 1 c chicken stock
    • ½ c water
    • ½ T sugar
    • ¼ c cornstarch
    • 2 T Chinese sweet black vinegar or balsamic vinegar
    • 1 t Sichuan pepper, ground and sieved to remove husks
    • 12 c mixed lettuces
    • 6 carrots, trimmed and peeled
    • 6 Persian cucumbers
    • 1½ c canned whole water chestnuts
    • 6 scallion, root end trimmed off
    • 6 c roasted chicken, lamb, beef or duck, cut into ¼-inch dice
    • 6 small ripe tomato, cut into quarters

    Directions

    1. Combine the sesame oil, hot broad bean sauce, cherry preserves, soy sauce, stock, water, sugar, cornstarch and vinegar in a small, heavy saucepan and stir to completely dissolve the sugar and cornstarch.
    2. Cook the cherry-chile sauce over medium-high heat, stirring frequently, until it thickens to a sauce consistency. Stir in the Sichuan pepper and bring to room temperature until ready to use.
    3. Chop the lettuces into small pieces and divide the chopped lettuces into 6 bowls.
    4. Cut 1 carrot into ¼ inch dice and distribute over the chopped lettuces in each bowl.
    5. Cut 1 cucumber in half lengthwise and scoop out the seeds. Cut each half of cucumber into ¼ inch dice and distribute over the chopped lettuces in each bowl.
    6. Cut each scallion crosswise into ¼ inch rounds and distribute over the chopped lettuces in each bowl.
    7. Cut each water chestnut into quarters and distribute them equally over the chopped lettuces in each bowl.
    8. Set 1 cup of diced meat on top of the lettuces in the center of each bowl.
    9. Spoon ¼ cup of the chile cherry dressing liberally over the diced meat.
    10. Set 4 tomato quarters on top of the lettuces around the rim of each bowl with the skin side facing up.
    11. When the salad bowls are served, each diner mixes the meat and dressing into the rest of their bowl contents before eating the salad.

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