Recipe by Brookelynne26
This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.
Top Review by Rinshinomori
As this recipe is posted here, it is way too tart as a salad dressing and I went looking for the original recipe on foodnet work posted by Puck to see if there was the way it is being served ie with something sweet like candy pecans or walnuts with chicken salad to offset the ultra tartness of this recipe and found there was one main ingredient missing here - 1 1/2 T honey. After adding the honey, this was a tasty salad dressing worthy of 4 stars for poached chicken and green salad. Thanks for posting!
- 2 teaspoons Chinese mustard (Coleman's) or 2 teaspoons English mustard (Coleman's)
- 1⁄4 cup rice wine vinegar
- 1 teaspoon soy sauce
- 2 tablespoons light sesame oil
- 1 1⁄2 tablespoons honey
- black pepper
- 2 -3 tablespoons peanut oil