Magazine article Sunset

All Dressed Up in Sesame Seed

Magazine article Sunset

All Dressed Up in Sesame Seed

Article excerpt

It's more than just decoration in these two salads

Black and White sesame seed, combined, make a handsome, crunchy coating for meats and cheeses.

The two kinds of sesame seed have the same rich, nut-like flavor. Black sesame seed, which is a bit chewier, is found in well-stocked supermarkets or Asian groceries.

Black and White Chicken with Sesame Slaw

1/2 cup rice vinegar

1/4 cup firmly packed fresh cilantro (coriander), minced

3 tablespoons Asian sesame oil

2 tablespoons soy sauce

2 teaspoons Dijon mustard

4 chicken breast halves (about 1 1/2 lb. total), boned and skinned

1/3 cup black sesame seed

1/3 cup white sesame seed

8 large radicchio leaves, rinsed and crisped

8 cups (about 1/2 lb.) finely shredded cabbage

Fresh cilantro sprigs

Mix vinegar, minced cilantro, sesame oil, soy sauce, and mustard. Rinse chicken, pat dry; place in a deep bowl. Pour half the vinegar dressing over chicken and turn pieces to coat. Cover and chill at least 1 hour or up to 1 day, turning occasionally. Cover and chill remaining dressing.

Put black and white sesame seed in a 7- to 8-inch frying pan over medium-high heat. Shake pan often until seed begins to pop and white seed is lightly browned, 8 to 10 minutes. Pour seed from pan into a shallow bowl; let cool.

Lift chicken from dressing-marinade, draining briefly; discard marinade. Coat each chicken piece thickly with seed, then lay slightly apart in a 9- by 13-inch pan. Bake, uncovered, in a 425 [degrees] oven until meat is no longer pink in the thickest part (cut to test), 12 to 15 minutes.

On each of 4 dinner plates, arrange 2 radicchio leaves to form a large cup. Cut chicken into 1/2-inch slices. Arrange 1 breast half in each radicchio cup. Mix cabbage with half the reserved dressing and mound beside radicchio cups. Spoon remaining dressing over chicken. …

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