Wasabi Dressing Salad with Chicken Heart/Gizzard and Homemade Croutons

Wasabi Dressing Salad with Chicken Heart/Gizzard and Homemade Croutons

Wasabi Dressing Salad with Chicken Heart/Gizzard and Homemade Croutons

Tonight cooking theme was what the french calls touski: 'le tout ce qui a dans le frigo' a.k.a whatever is left in the fridge. I managed to gather some bits and pieces to make myself a tasty and decent salad for supper. I even found a proper drink to go with it :) 

The Wasabi Dressing:
1 teaspoon soy sauce
1 teaspoon wasabi paste (Japanese horseradish)
1 teaspoon fresh grated ginger (optional)
3 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil

1. Mix soy sauce, vinegar, ginger and sugar in a bowl until sugar is dissolved.
2. Add sesame oil and wasabi paste; whisk well.
3. Chill before using.

The homemade croutons:
¼ loaf of french baguette bread, cubed (you can use a day old white bread)
3 tablespoons olive oil (or melted butter)
½ teaspoon finely minced garlic 
a pinch of salt 
a pinch of pepper
1 teaspoon dried parsley flakes

1. Preheat over to 300 degrees. 
2. Mix olive oil, garlic, salt, pepper and dried parsley flake. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. 
3. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 10 minutes and check to see if they are dry, crispy, and golden brown. 
4. Stir the croutons around and bake for an additional 10 minutes until done and set aside. 

The chicken hearts and gizzard:
250 gr chicken gizzard (1 pack), cleaned 
200 gr chicken heart (1 pack), cleaned
3 cloves of garlic, finely chopped
1 Tbsp butter
1 block of compacted chicken broth Knorr
a pinch black pepper
1 slice of ginger

1. On a non-stick skillet, melt the butter then put in the chopped garlic.
2. Once the garlic and scallion starts to smells good, throw in the gizzard and heart, chicken broth, pepper and ginger then cover the skillet for around 10 minutes. Stir once in awhile. In this stage, the gizzard should release a lot of water. 
3. Poke the gizzard to see if its tender enough to your taste.
4. Once the gizzard is tender enough, remove the skillet cover and let the water evaporates. Let the gizzards and hearts dry and have a nice red bronze glaze, and the garlic turned into crispy crumble caramelized in butter. 
5. Set aside to cool then chop coarsely. 

The salad: 
2 cups of lettuce, washed and cut to your preferred bite size
1 tomato, sliced
½ cup of diced cucumber
1 scallion, thinly sliced
¼ cup of fresh cheese curds (optional)

1. Place lettuce, tomato, cucumber and scallion in a large bowl.
2. Drizzle the wasabi sauce into the salad, toss gently until the dressing coats the salad perfectly
3. Place a good amount of the salad on a serving plate.
4. Add the salad with a generous amount of croutons, chicken hearts/gizzard and cheese curds
5. Serve with cold beer (optional yet highly suggested)  

Happy cooking!!

PS: you can store the left over croutons in an air-tight container for the next day.


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