Asian Salad From Houstons Restaurant Phx Recipes

HOUSTON'S-STYLE KALE SALAD

Houston's-Style Kale Salad image

This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon rice vinegar
1 tablespoon honey dijon mustard
1 teaspoon sugar
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
1/3 cup roasted peanut oil
8 cups chopped curly kale leaves (from one 10-ounce bunch)
1 1/2 cups finely shredded green cabbage (about 1/4 small head)
3/4 cup roasted salted peanuts, finely chopped
3/4 cup fresh cilantro
4 scallions, sliced (green parts only)
Kosher salt and freshly ground pepper

Steps:

Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.

CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)

Chinese Chicken Salad (Houston's Copycat) image

This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.

Provided by Miss V

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 cups mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

Steps:

In a small bowl, combine the lime dressing ingredients and mix well.
In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
Pour the lime dressing over the salad and toss to combine.
Transfer the salad to 4 salad plates.
In another bowl, combine the ingredients for the peanut sauce and mix well.
Drizzle each salad with the peanut sauce and serve.

ASIAN SALAD FROM HOUSTON'S RESTAURANT PHX

ASIAN SALAD FROM HOUSTON'S RESTAURANT PHX image

Categories Chicken

Number Of Ingredients 5

Ingredients

2 or 3 pkgs of noodles from Winco
Costco chicken
Cabbage, carrotsticks, scallions, mango, avocado, peanuts, cherry tomatoes
mint, basil, cilantro
sesame seeds to garnish.

Steps:

Dressing: 1/2 c sweet chili sauce 4 T seas or unseas rice vinegar 1 T minced ginger garlic minced 2 T sesame oil plus 2 T olive oil 2-4 T red wine vinegar

THE HOUSTONIAN'S SOUTHWEST CAESAR SALAD

The Houstonian's Southwest Caesar Salad image

This is posted in response to a request. This salad is absolutely delicious. It's a popular menu item at the Houstonian Hotel.

Provided by PanNan

Categories Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 heads romaine lettuce, washed and torn into 1 1/2 by 1/2 inch pieces
3/4 cup cooked black beans
3/4 cup roasted corn kernel
1/2 cup pumpkin seeds, from a mexican squash (pepitas)
1/2 cup Cotija cheese (Mexican white cheese) or 1/2 cup other queso fresco
multicolored tortilla chips, baked or fried,for garnish
1 egg yolk
1 tablespoon minced garlic
2 teaspoons Dijon mustard
2 anchovy fillets, minced
1 1/2 teaspoons fresh coarse ground black pepper
1/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon Worcestershire sauce
2 teaspoons cold water
1/2 cup extra virgin olive oil
1/2 cup canola oil
1 1/2 tablespoons thai chili paste
1/2 lemon, juice of
1/2 lime, juice of
3 tablespoons freshly grated parmesan cheese

Steps:

Prepare dressing first.
In the bowl of a food processor, combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire and water.
Process all until smooth.
With motor running, pour oils in a slow, steady stream into egg mixture.
When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan.
Process until smooth.
Prepare salad next.
Spin or pat lettuce dry.
Place in large salad bowl.
Add dressing; toss lightly.
Add beans and corn; toss again.
Divide mixture among 4 chilled plates.
Sprinkle with pumpkin seeds and cheese.
Garnish with tortilla chips.

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