Did it originate in China; not exactly! www.foodtimneline.org confirms “that raw salads were not traditional fare in Asia,
considered dangerous and with little appeal to most Chinese. Chinese salads were customarily made of parboiled or stir-fried vegetables and served hot or cold.” (1) What most Americans know this salad to be - “a cold mixture of shredded iceberg lettuce, crispy fried noodles the strips of roasted chicken all tossed with a slightly, sweet sesame oil-tinged dressing made sprightly with flecks of hot red pepper probably originated in California.” (2) www.wikipedia.org gives Austrian-born chef Wolfgang Puck credit for creating it but my research on this salad dates back to 1962 – thirteen years before Chef Puck arrived in Los Angeles. So, if I have Feast From The East’s “Best Chinese Chicken Salad In Town Since 1981” (www.ffte.com) an ambitious fitness walk from my door or their famous dressing in most major markets, why would I make my own salad? ‘Cause I like to patshke, I looked at a few recipes and here’s how mine evolved.
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This salad is a little tribute to the math teachers in my high school who were always looking for geometrical shapes in
everything they saw. Instead of just tossing all the fruit together (as I usually do), I arranged the berries and kiwi into concentric circles of cool berry beauty...
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Sometimes when you find sashimi grade fish, it feels like buried treasure because you didn't have to go out of your way
to find it. If that happens and it's a sunny summer day, try this recipe!
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