sesame and the city

Some dishes just stay with you–in a good way. When I was single girl living in the city (many moons ago) I was lucky to have an amazing cheese shop right across the street from my apartment, called lamarca. I worked in the same neighborhood at a small production company and my favorite way to spend a lunch hour would be to stop at their shop, pick up a few delectables, and have a mini picnic in my apartment before heading back to the grind. One of lamarca’s specialties was an Asian chicken salad that I adored: the chicken–so silky in texture, tossed with tender snow peas, crunchy red pepper–was dripping with a lush sesame peanut dressing. I would pair it with a wedge of creamy brie (had to have cheese!), a fresh baguette, and I was in heaven. You know how certain bites just hit all the right flavor profiles? This salad did that for me and I would find myself craving it–I can still remember that taste today. Many years later I came upon this recipe by one of my favorite chefs, Ina Garten, that almost recreates that flavor. Of course, I had to tweak her dish just a tiny bit to try to bring it as close to lamarca’s version as possible. For dinner, I love to serve it warm over a bed of Chinese lo mein noodles that have been tossed in the same dressing…ah, memories! Oh, and by the way–against all odds–lamarca is still there on the corner of 22nd and Third. Next time you’re in the neighborhood, stop in and try the chicken salad

Chinese Chicken Salad

 

This salad is a perfect meal in a bowl. Crunchy vegetables, succulent chicken, nutty sesame in an Asian peanut dressing you’ll want to bathe in. I’ve divided Ina’s original salad recipe in half (hers served 12; mine 6), but I make the full dressing, because I like to have extra to dress the noodles. This can all be made in advance, but I prefer to serve my salad warm.

I love Ina’s technique of baking split skin-on chicken breasts on the bone–the meat always comes out so juicy and tender. Rub breasts liberally with olive oil and season with kosher salt and ground black pepper. Pop into a 350 degree oven and bake for 35 to 40 minutes, rotating once, until skin is golden brown and crispy.  Let cool.

Heat a dry skillet over medium-low heat. Measure out enough sesame seeds for the dressing and salad add to the pan. Toast gently, until golden, but don’t let them burn.

 

Make the dressing: in a large bowl, whisk together canola oil, apple cider vinegar, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, sesame seeds, peanut butter, and salt and pepper. The peanut butter will help it emulsify and turn silky. Taste and adjust seasoning; set aside.

When the chicken is cool, remove the skin (I dare you not to eat that crispy goodness!) and peel the meat off the bone. Shred the chicken by hand and put in a large bowl. Add the julienned red pepper, snow peas, and asparagus. Toss with half the dressing, and top with the sliced scallions and sesame seeds.

Cook lo mein noodles according to package directions. Drain and coat with 1/4 cup of the dressing. Serve noodles in shallow bowls, topped with the chicken salad. Drizzle a bit more dressing on top and serve. Let the craving begin…