Henry's Taiwan's Henry Ku Pulls a Spicy Salad out of His Chefs Hat

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Tiffany Ran
Yesterday, Henry's Taiwan's Henry Ku advocated creating and pairing food based on where the mood takes you. Today, he shares his own recipe of a wine dinner salad, great for when you're in the mood for a bottle of Reisling.

When Ku plans a wine dinner, you won't see him slaving over a stove the night before. Instead, most of his dishes fly out of the kitchen on the fly, as his mood and pantry suits him. That bravery and boldness gives way to Ku's Spur-of-the-Moment Spicy Salad, a daring combination of ingredients, which he pairs with a light, almost effervescent Riesling. "The Riesling tames the spiciness a bit, and uplifts the gentler aroma of the strawberries in the salad," said Ku. "You take a sip of the wine, and then have the salad, and it will taste like a completely different dish."

Henry's Spur-of-the-Moment-Spicy-Salad

Serves 4 small salad plates

1 16 ounce bag of spring mix salad greens

½ quart of strawberries, quartered

2 1000 year eggs (preserved duck eggs), cut into thin wedges

3 ounces of bean curd, julienned

3 ounces of prepared beef tripe, or meat of choice (or omit the meat, for vegetarians), sliced thinly into strips

2 tablespoons of peanut powder or crushed peanuts

Fresh garlic, as much as your heart desires

¼ cup of Kim Lan soy paste

1/8 cup of Chili oil

Prepare the dressing by blitzing a few cloves (or less) of garlic in a small food processor, adding the soy paste, and drizzling in chili oil. Set the dressing aside.

If using beef tripe, the tripe can be prepared by cooking in ½ cup of dark soy sauce, a few slices of ginger, and water to cover for an hour or until soft.

Combine the cut and prepared ingredients, lightly tossing it with the reserved dressing. Serve with a glass of wine, and enjoy.

 
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