Springtime is the start of ‘alfresco dining season’ and while us ladies look forward to delicious, tasty salads the men in our lives will soon be moaning that ‘salad’s no food for a fella.’ Chef Luke Mangan helps us prove that salads aren’t just for sheilas by showing us a substantial summer salad recipe.
By Luke Mangan www.lukemangan.com
I have the perfect springtime salad for those men who believe that salads should only be served “on the side”! Meaty enough to be served as a main with a glass of chilled white or even a pinot if you are a fan of reds.
I have served this for dinner parties in the past as an entrée, to accompany a seafood based main and it was a hit – its definite “dude food” – Enjoy..
Chinese Shredded Duck Salad
Serves 6
Ingredients:
1 cooked Chinese BBQ duck
700ml peanut oil
10 wonton skins/wrappers, cut into strips
50g vermicelli rice noodles
1tbsp Chinese pickled ginger, finely sliced to garnish
For the Salad –
1 bunch spinach, washed and broken up
12-18 orange or mandarin segments
75g fresh bean sprouts
3tbsp roasted slivered almonds
1 packet enoki mushrooms
3tbsp chopped spring onions
For the Dressing –
3tbsp red wine vinegar
1tbsp soy sauce
1tbsp sesame oil
10ml hoisin sauce
1tsp sweet chilli sauce
15g grated fresh ginger
Method:
Remove all the meat, including the skin from the duck. Finely shred the meat with a knife and set aside.
Heat the peanut oil in a deep pot until hot, but not smoking. Deep fry the wonton skins/wrappers, a few at a time until crispy and golden brown. (Use wooden chopsticks to separate pieces as they fry to avoid them sticking together). Remove and drain on paper towels.
Fry off the rice noodles in the same hot oil (it will only take a few seconds). When the noodles puff up and turn crispy, remove and drain on paper towels.
To make the Dressing:
Place all of the ingredients into a bowl and whisk vigorously until well combined.
To Serve:
Place all of the ingredients and duck meat into a large mixing bowl, mix in the dressing and toss together. Gently toss through the wontons and rice noodles and serve immediately whilst the wontons and noodles are crispy. Garnish with the Chinese picked ginger.
Enjoy!
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