HENNESSY TAVERN CHOPPED SALAD
Provided by Food Network
Categories main-dish
Time 15m
Yield about 6 to 8 servings of salad; about 4 cups dressing
Number Of Ingredients 13
Steps:
- Dressing:
- Puree vinegar, capers, 3 tablespoons mustard, and shallots until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
- Salad:
- Combine all of the ingredients in a large bowl. Transfer about 1 1/2 cups of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
CHASEN'S CHOPPED SALAD
Chasen's Restaurant is well known as a part of Hollywood history, however, it's fame was broader than that. Every American president since 1945 (until the restaurant closed in 1995) ate a Chasen's meal. Even though Franklin D. Roosevelt did not dine there, Eleanor did. It was the restaurant where Ronald Reagan courted Nancy Davis for two and a half years; and the place where he proposed. After Reagan became governor of California, and went on to became president, a special back door was installed at Chasen's just for them. Their favorite booth, where he proposed, is now in the Reagan presidential Library in Simi Valley, California. This chopped salad was a popular item during this era, and yet it seems very modern.
Provided by lynnski LA
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
- Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
- Cover and shake vigorously, chill until needed.
- For the Salad.
- Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
- Add tomatoes and some dressing, to taste, and toss gently to combine.
- Spoon salad onto four individual salad plates.
- Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.
Nutrition Facts : Calories 519.2, Fat 43.3, SaturatedFat 6, Cholesterol 52.9, Sodium 954.3, Carbohydrate 27.6, Fiber 6.3, Sugar 3, Protein 7.9
CHASEN'S SPINACH SALAD WITH FRENCH DRESSING
A popular salad from Chasen's Restaurant. Recipe from the Los Angeles Central Library's collection of old menus.
Provided by lynnski LA
Categories Salad Dressings
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
- Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
- Cover and shake jar vigorously.
- Set the jar aside or chill until needed.
- For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
- Clean mushrooms and cut off stems, thinly slice mushrooms.
- Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
- Place the spinach in a large bowl, tear the large leaves into smaller pieces.
- Add the mushrooms, dressing and bacon.
- Toss to mix, sprinkle with freshly ground pepper.
- Serve on chilled plates.
- Serve with Chasen's cheese toast.
Nutrition Facts : Calories 399.2, Fat 41.4, SaturatedFat 5.5, Sodium 695.3, Carbohydrate 6.7, Fiber 3, Sugar 1.9, Protein 4
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
CHASEN'S FAMOUS CHILI
Looking for a hearty dinner made using Muir Glen™ tomatoes? Then check out this Chasen's chili loaded with pinto beans, ground beef and pork.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- In 4- to 5-quart Dutch oven, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain.
- Add 3 cups water to beans. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onions in oil 8 minutes, stirring frequently, until tender. Add parsley and garlic; cook 1 minute. Add beef, pork, chili powder, salt, cumin and pepper; cook 8 minutes, stirring occasionally, until beef and pork are thoroughly cooked.
- Stir meat mixture into bean mixture. Heat to boiling; reduce heat. Cover; simmer 30 minutes.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Fiber 7 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
CHASEN'S ORIGINAL SPINACH SALAD
Chasen's was the "in" place in Hollywood for many years until it closed a few years ago. We got this recipe out of one of the "ladies' magazines" over 40 years ago. We thought we had lost the recipe but it has turned up - and I am glad.
Provided by Big Bill in Big D
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
- Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
- Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
- Toss and serve at once.
Nutrition Facts : Calories 530.7, Fat 54.2, SaturatedFat 13.6, Cholesterol 42.7, Sodium 936.6, Carbohydrate 3.8, Fiber 1.7, Sugar 0.4, Protein 8.8
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