Recipe submitted by Gregory Sansousa Elk Grove IL
The ginger, soy sauce, and peanuts give this chicken salad recipe its Thai flair and the crisp lettuce gives it a nice finish.
Cilantro leaves, green onion and iceberg lettuce need to be checked for insect infestations. Please check “Special Instructions” below for instructions on checking these for insect inspection
1 teaspoon toasted sesame oil
1/4 cup light vegetable oil, such as canola oil
1/4 cup seasoned rice wine vinegar
2 tablespoon fresh squeezed lime juice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 tablespoon smooth peanut butter
1 inch fresh ginger, peeled and chopped rough
1 large garlic clove, peeled and chopped rough
1 teaspoon dried red chile flakes (or more, depending on your taste for spiciness)
2 tablespoon mayonnaise
1/3 cup chopped fresh cilantro leaves, divided into thirds
3 cups cooked chicken, cut into 1-inch cubes
1/2 cup green onion, chopped (green and white parts)
1/2 cup shredded carrots
1 small red bell pepper, seeds and ribs removed and chopped into small dice
1 1/2 cups bean sprouts
1 1/2 cups chopped peanuts
1 large head iceberg lettuce
In a blender or food processor combine the sesame oil, oil, vinegar, lime juice, soy sauce, brown sugar, peanut butter, ginger, garlic, chili paste and mayonnaise. Blend or pulse until smooth. Add 1/3 of the chopped cilantro and pulse only slightly to evenly distribute the cilantro in the dressing. Transfer the dressing to a small mixing bowl and set aside. The dressing can be made up to 2 days in advance. (Cover and refrigerate the dressing if making ahead). Put the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, 3/4 cup peanuts and another third of the cilantro. Add the dressing and toss gently to coat evenly. Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf. To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over “taco” style and eat.
Fresh Cilantro Herb and Insect Infestation:
Fresh cilantro and other herbs (including thyme, basil, dill, oregano, parsley, rosemary and sage) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Scallions or Green Onions Insect Infestation:
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
Iceberg Lettuce, as well as Chinese Lettuce (Napa), Red Leaf, Open Leaf ,Bib, Bok Choy, Boston, Butter Lettuce, Chicory, Green Leaf, Romaine, and Watercress, all grow in a similar fashion The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. We therefore recommend that each leaf be washed and checked individually with extreme caution. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm. The use of a light box for checking lettuce is extremely helpful.
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.