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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, April 4, 2016

Chicken Salad with Lemongrass Dressing by Steven Dolby

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(Serves 2 people)

4 Large chicken thighs
2 Green onion (sliced)
15g Fresh ginger (grated)
1 Large garlic clove (grated)
1/2 Cup dashi stock
Marinate for 2 hours

Pickled Carrots
80g Rainbow carrots (peeled)
1 Tsp sugar
1/4 Cup red wine vinegar

Lemongrass Dressing
2 Lemongrass stalks (thinly sliced)
1 Garlic clove
Cilantro (small handful)
1 Tbsp soy sauce
2 Tsp fish sauce
1 Tsp honey
1/2 Cup olive oil
Lemon juice (to taste)

Other ingredients 
Salad greens (enough for 2 people)
Small diced red habanero
Thinly sliced yellow onion (enough for 2 people)
Cilantro leaves