Kitchen Bites Napa Salad
Keeping with the healthy theme this month Chef Bob Dillon from Sail Loft Restaurant in Padanaram creates a delicious and easy to make salad for us. It’s Napa salad and features everyone’s favorites Ramen noodles in it. Here is the recipe and make sure you listen live to Chef Dillon on WBSM every Tuesday morning at 8:40 for Kitchen Bites live.
1 head Napa or Asian Cabbage (cut across the head into 1/2 inch ribbons)
1 fresh pineapple (1/2 inch dice)
6 scallions (cut on a bias)
3 boneless chicken breasts (salt, pepper, garlic and olive oil) grilled, chilled, and sliced thin.
1 pkg of Ramen noodles(discard seasoning pouch)and crumble the uncooked noodles.
1/4 c of sesame seeds
1c slivered almonds
3T of butter
Method: in a large saute pan add the butter and melt on medium high heat. Add Ramen Noodles, sesame seeds, and almonds. Toss in the butter and cook on medium heat till ingredients are golden brown. Constantly moving the mix so as not to burn, but to evenly toast. Set aside to cool
In a large mixing bowl: Add the cabbage, scallions, pineapple and grilled chicken and toss with dressing. Just enough to season the salad not swimming in it. Now add the crunchy noodles, sesame seeds, and the almonds. Toss one more time and serve right away.
1/4c rice wine vinegar
2T soy sauce
2T brown sugar
1T Dijon mustard
1c toasted sesame oil
Pinch of black pepper
2T fresh chopped cilantro
In a blender add all of the dressing ingredients except the sesame oil. Blend for 30 seconds then drizzle in the oil while the blender is blending the other ingredients. This will emulsify or thicken the dressing.