Serves: 2
Ingredients:
Dressing
- 1 tablespoon soy sauce
- 1 tablespoon tahini
- 1 tablespoon white miso
- 2 teaspoons fish sauce
- ¾ teaspoon toasted sesame oil
- Pinch of sugar
- 2 limes, juiced
- 1 large egg yolk
- ¾ cup vegetable oil, divided
Salad
- 4 slices bacon
- 1.5 inch piece ginger, peeled, cut into very thin matchsticks
- 500g poached chicken breast
- Mixed salad leaves
- 2 spring onions, sliced
- Toasted sesame seeds
Instructions
Dressing
- Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and juice of 1 lime in a small bowl until smooth.
- Whisk egg yolk and remaining lime juice in a medium bowl to combine.
- Gradually and slowly stream in ½ cup oil, whisking constantly until mayonnaise is thick.
- Still whisking constantly, gradually add soy sauce mixture, and then the remaining ¼ cup oil.
Salad
- Cook bacon in a dry medium skillet over medium heat, until brown and crisp. Transfer to a plate.
- Add the slice spring onions to the bacon oil pan and cook until slightly charred
- Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
- Toss chicken and ½ the dressing in a large bowl to coat. Add mixed salad leaves and spring onions and add the other ½ of the dressing and toss again; season with salt and pepper. Top with bacon, ginger and sesame seeds.
Gouda Together 