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Salad 'My Fair Lady' with Beijing Cabbage
Instructions
I prepare the ingredients on the work surface: I wash the Peking cabbage leaves (250 g) thoroughly under cold water and pat them dry with a paper towel – wet cabbage will thin the mayonnaise and the salad will turn watery. I remove the skin and bones from the smoked chicken (200 g) – only the meat is needed. It can be replaced with smoked ham or boiled fillet for a lighter version.
With a sharp knife I cut the crusts off 3 slices of white bread – the crumb makes the croutons more tender and crisp. I cut the crumb into 1×1 cm cubes. I toast them on a dry, hot frying pan without oil for 5–7 minutes, stirring from time to time until golden on all sides. Dry toasting gives light, fat-free croutons.
I prepare the dressing for the croutons: I press the garlic (2 cloves) through a press or finely chop it with a knife into a smooth paste. Vegetable oil (2 tsp) and a pinch of salt. Garlic and oil are the "soul" of the croutons; they give that characteristic piquant aroma, without which there is no "fair lady".
I transfer the hot toasted croutons into a deep bowl and immediately add salt, the chopped garlic and the vegetable oil, then mix thoroughly. The croutons must be hot when dressed – that way they absorb the garlic and oil better. Cold croutons would only get coated in oil on the surface and would not soak up the aroma.
I shred the Peking cabbage finely into 3–5 mm strips – narrow strips "work" better in a salad with the other chopped ingredients. I remove the white tough parts of the stems – they are coarse; only the tender "leafy" parts are needed. The cabbage should be fresh, with no wilted leaves.
I cut the smoked chicken into medium 1×1 cm cubes – the same size as the croutons, for a harmonious presentation of the salad. I use a good-quality smoked breast or legs – cheap "chicken paste" in smoked products contains a lot of water and will spoil the salad. The smoked chicken is the main flavour component, with a rich smoky aroma.
I open the tin of canned corn (150 g) and drain off all the liquid thoroughly through a colander. Then I spread the corn on a paper towel to absorb the remaining brine. Wet corn will "run" in the salad and make the dressing thin – drying it is essential.
Into a large salad bowl I add all the prepared ingredients in any order: the shredded cabbage, the diced smoked chicken, the drained corn and the dressed garlic croutons. CRITICAL: I assemble the salad right before serving – not in advance! Otherwise the cabbage and croutons will go soggy from the vegetable juices.
I add the mayonnaise (100 g) – adjust the amount to taste so that the salad does not end up "drowned" in dressing. Too much mayonnaise will "smother" the flavour of the other ingredients and spoil the lightness of the salad. If needed, I add salt and pepper to taste. The smoked chicken is already salty – salt may not be necessary.
I quickly and carefully mix the salad from the bottom up with a spatula, 2–3 times – no more. Long, vigorous mixing would crumble the croutons and "bruise" the tender cabbage leaves. The aim is to distribute the mayonnaise evenly over all the ingredients while keeping their shape and texture.
I transfer the finished salad onto a nice serving plate in a "mound" or in an even layer. I garnish it with finely chopped green onion (1 bunch) on top for freshness and a touch of green. You can also decorate it with a sprig of parsley or a slice of lemon for a final finish. The "My Fair Lady" salad with Peking cabbage is ready!
Tips
- 1
Make the salad right before serving – Peking cabbage and croutons soak up mayonnaise instantly and lose their crunch and freshness.
- 2
For a dietary version, replace the mayonnaise with Greek yogurt or 15% sour cream – the calorie content drops from 108 to 75 kcal per 100 g.
- 3
Garlic croutons give the salad a special piquancy – do not skip this step, without them the salad will be "ordinary". I use a similar approach for my Caesar salad.
- 4
Instead of smoked chicken you can use ham, smoked turkey or boiled fillet – each gives the salad its own character.
FAQ
Can the salad be made without mayonnaise? +
Yes, mayonnaise is easily replaced with alternatives: low-fat 15–20% sour cream (the classic Russian substitute), unsweetened Greek yogurt (a dietary option), homemade mayonnaise (without preservatives), a sour-cream-and-mustard dressing (1 tbsp sour cream + 1/2 tsp mustard), or olive oil with lemon juice (a Mediterranean option). Each substitute gives the salad its own character and lowers the calorie content. Greek yogurt is the most popular "healthy" alternative to mayonnaise, keeping a thick consistency and a creamy taste.
How long does the finished salad keep? +
"My Fair Lady" is served IMMEDIATELY after it is made – it is not stored once assembled and dressed. After 30–60 minutes the Peking cabbage goes soggy from the vegetable juices and mayonnaise, the croutons lose their crunch and the salad turns into "mush". For convenience you can prepare the ingredients in advance (shred the cabbage, dice the chicken, make the croutons) and store them separately in the fridge for up to 1 day. Assemble and dress only before serving. This is the rule for all salads with cabbage and croutons.
What can replace Peking cabbage in the salad? +
Analogues with a similar tender, crisp texture will do: young white cabbage (finely shredded and lightly crushed by hand with salt to soften it), iceberg leaves (cut into large pieces or torn by hand), arugula (gives a piquant bitterness), a mix of green salads (romaine, frisée, corn salad), or young spinach (a more "green" flavour). Each substitute gives the salad its own character. Peking cabbage is the most neutral in flavour and the crunchiest option, ideally suited to salads with smoked products and croutons.
What to serve the salad with? +
It is ideal as a light dinner or a starter for receiving guests, on its own or with a hot main course (meat, fish, pasta). For drinks – dry or semi-dry white wine (Riesling, Chardonnay), light lager beer, or non-alcoholic citrus cocktails. For a buffet table, serve it in portions in small bowls or martini glasses for the guests' convenience. Garnish with sprigs of green onion or parsley for freshness. It is perfect for "Fair Lady" themed parties inspired by the musical.
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