The interesting thing about any recipe is that there is technique involved that can really never be taught or duplicated unless done in person. Sure you can get close, but in the end it’s gonna taste the way you want it to base on your own taste and depending on how much effort you put into seeking out ingredients specified in the recipe.
For this particular salad dressing, I blended 3 vinegar’s I’ve used over the years in order to secure a sweeter flavor and all three are imported from Greece and Italy. The first one is, in my opinion, the best balsamic out there and that I’ve mentioned many times since my first blog entry in 2010. Chef Massimo Bottura’s Manodori Balsamic along with raspberry vinegar from the Museum of Olive Oil in the Bardolino wine region of Italy and a Greek Orange/Lemon White Balsamic glaze worked beautifully to create the flavor I wanted.
I fast stir with a whisk (or Cuisinart if you prefer) these vinegar’s with Bournier Dijon mustard, raw organic honey, fresh lemon, fresh orange juice, then slowly pour in my wonderful Ilidia Greek Extra Virgin Olive Oil and you get my definition of a delectably sweet salad dressing that will blend quite nicely with the Teriyaki chicken served in the salad. To complete this dressing recipe, whisk in thoroughly 1/3 cup of half and half for a smooth creamy flavor.
Now…for you to accomplish your successful version, you really need to use the best flavors available. Specialty food stores inventory most of these ingredients and if you put some effort into seeking them out, the results will be there. My ingredients are a guide, however what you feel are the best ingredients are created by your own taste buds. The orange/lemon balsamic glaze may not be available, however balsamic glaze vinegar’s are. Manodori at 45.00 for an 8.5 oz. bottle may be high priced, however you do have options. Fairway or Trader Joe’s have nice and affordable choices of Oils and vinegar’s. Speak to the store managers and get their opinions. I love my Bournier Dijon and again…it’s a matter of taste.
Regarding the chicken, I’ll get the best I can from a butcher with assurances of tenderness and a promise to remove all veins…if you get my drift. No veins!
OK…That all said…here’s the salad dressing recipe for 15 people.
24 oz. Organic “Spring Mix” baby lettuces (bought at Stop n Shop)…or…use any lettuce you enjoy
8-9 oz. Fresh Raspberries
16 oz. Mandarin Oranges
1 Tbsp Manodori Balsamic
2 Tbsp Raspberry Vinegar
1 Tbsp White Citrus Balsamic Glaze (or White Balsamic Glaze)
1 Cup of Pecan Pieces
2-3 tsp. raw honey to taste (preferably organic)
1/4 cup Orange Juice
Juice from 1/2 Lemon
1.5 Tbsp Dijon Mustard (Bournier preferred or use any you enjoy)
1 Cup Extra Virgin Olive Oil
1/4 cup Half and Half
Kosher Salt & Fresh Pepper to Taste
-3 lbs. Thin sliced cutlets (you can leave them thick if you prefer and slice with the grain thin after cooking)
-Coat chicken with 1 1/2 bottles of Soy-Vei Very Teriyaki Marinade to marinade. Reserve 1/4 cup fresh marinade to coat cooked chicken
-B-B-Q the chicken…add 1/4 cup of fresh marinade to cooked chicken, Toss n’coat the chicken and set aside to cool. After cooling, slice all the chicken with the grain in 1/2″ wide pieces and set aside
ASSEMBLY ON HUGE PLATTER
-Kosher salt and fresh ground pepper the lettuce and toss
-Add 1/3 of the dressing and toss to coat to your taste
-Add sliced chicken pieces to cover the entire platter of tossed lettuces
-Add a very fine drizzle of dressing in a constant circular motion from the center to the perimeter of the platter. Any left over dressing you can serve in a small serving bowl on the side.
-Add pecan pieces
-Add Mandarin Oranges
Have someone take a picture of you smiling and holding your masterpiece salad creation.