1 1 ½” piece ginger, peeled into very thin matchsticks
1 Tbsp. soy sauce
1 Tbsp. tahini
1 Tbsp. white miso
2 tsp. fish sauce
¾ toasted sesame oil
Pinch of sugar
4 Tbsp. fresh lemon juice, divided
1 large egg yolk
¾ cup vegetable oil, divided
Kosher salt, freshly ground pepper
4 cups shredded rotisserie chicken
1 head of green leaf lettuce, cut crosswise into ½” ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)
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.
Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar and 2 Tbsp. lemon juice in a small bowl until smooth.
Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in ½ cup vegetable oil (almost drop-by-drop), whisking constantly until a mayonnaise is emulsified and thin. Still whisking constantly, gradually add soy sauce mixture, then remaining ¼ cup of oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
Toss chicken, Tri-Color Potatoes and ½ cup dressing in a large bowl to coat. Add lettuce and another ½ cup dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.