Categories: Salad

Ingredients

• 4 slices bacon
• 1 1/2-inch piece ginger, peeled, cut into very thin matchsticks
• 1 tbsp. soy sauce
• 1 tbsp. tahini
• 1 tbsp. white miso
• 2 tsp fish sauce
• 3/4 tsp toasted sesame oil
• Pinch of sugar
• 4 tbsp. fresh lemon juice, divided
• 1 large egg yolk
• 3/4 cup vegetable oil, divided
• Kosher salt, black pepper
• 1 small rotisserie chicken, skin removed, meat shredded
• 1 head of green leaf lettuce, cut crosswise into 1/2-inch thick ribbons
• 2 scallions, thinly sliced
• Toasted sesame seeds

Directions

1. Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.

2. Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.

3. Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and 2 tbsp. lemon juice in a small bowl until smooth.

4. Whisk egg yolk and remaining 2 tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil, whisking constantly until mayo is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tbsp. or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.

5. Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup of dressing and toss again; season with salt and pepper. Crumble bacon over.

6. Transfer salad to a serving bowl or platter and drizzle another tbsp. or so of dressing over salad. Top with scallions, sesame seeds and reserved ginger.

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