I first ate this salad at Wolfgang Puck’s restaurant, Chinois on Main, in Santa Monica, California. In 1983 when the restaurant opened, it was a groundbreaking concept to marry Asian flavors with beautiful California produce and French technique. Now this salad is available even at airport kiosks. This is my best guess about the recipe:
Asian Chicken Salad Dressing
For one cup of salad dressing combine:
1 tsp crushed garlic
2 tsp minced fresh ginger
¼ cup minced scallions
2 tsp Dijon mustard
2 Tbl soy
2 Tbl rice or white vinegar
6 Tbl neutral vegetable oil
1 Tbl dark sesame oil
Optional garnish: hard boiled quail eggs
Shred white cut chicken into a bowl and combine with some combination of finely julienned: jicama, radicchio, carrot, cabbage, mizuna, daikon, chopped peanuts, crispy fried egg noodles or wonton strips.
This dressing keeps well in the refrigerator. It’s also great on cold noodle salads.
Hard Boiled Quail Eggs
Start the quail eggs in a saucepan filled with cold water to cover the eggs.
Bring the water to a boil.
Remove the pan from the heat and cover.
Let sit for 3 minutes.
Run the eggs under cold water and peel.