INGREDIENTS:
8 ounces fusilli pasta, cooked and drained
1 ¼ lbs. boneless, skinless chicken breast, cooked and cut julienne
8 ounces fresh pea pods, blanched and halved lengthwise
½ cup chopped green onions
1 1/2 cups thinly sliced mushrooms
kosher salt and freshly ground pepper, to taste
½ lb. won ton skins
3-4 fresh mandarin oranges, peeled and segmented
Sesame Dressing (use only 1 cup of this to dress salad):
1 egg yolk
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon pepper
1 cup sesame oil
1/2 cup vegetable oil
METHOD:
Prepare sesame dressing:
In a small heavy saucepan, combine yolk and soy sauce. Cook over very low heat, whisking constantly until the mixture reaches 160°F on a thermometer. Set pan in ice water and stir to cool quickly.
In a blender jar, add yolk-soy sauce mixture, vinegar, sugar, and pepper; blend well. Slowly add oils, mixing until incorporated. Set aside.
For pasta salad:
In a large bowl, combine pasta, chicken, pea pods, onions, and mushrooms. Toss gently. Pour about 1 cup of dressing over the mixture and toss to coat. Add salt and pepper to taste. Chill well.
Before serving, prepare won ton skins: Slice won ton skins into 1/4″ strips and fry in vegetable oil heated to 350°F, until crisp. They will brown in 30 to 60 seconds.
Garnish salad with crispy won tons and mandarin oranges.
