Clinton Kellys Butter Lettuce With Apple Walnuts Pomegranate Seeds And Chicken Recipes

Steps:

• Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
• Salad: Place lettuce in a large bowl.
• Add apples, walnuts and vinaigrette.and toss to coat.
• Season with salt and pepper.
• Garnish with pomegranate, tarragon and blue cheese.

Steps:

• In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.
• Combine all of the salad ingredients in a large bowl. Toss with dressing until well coated, and serve.

Steps:

• For the Vinaigrette: Place all ingredients in a mini food processor to combine and then keep in a mason jar or any container with a tight fitting lid so that you can shake it before serving. Tip on extracting pomegranate seeds: Cut pomegranate into quarters, and hold each quarter over a large bowl of cold water while you extract the seeds from it into the bowl with your thumb and fingers. Seeds will sink to the bottom. Use a fine sieve to skim the white pith and any other unwanted debris off of the surface of the water, and then pour the seeds and the water through a fine colander. For the Salad: Tear the lettuce into a large bowl, along with the chicken, apples and walnuts. Season with salt and pepper, and toss with the vinaigrette, only using as needed. Do not overdress the salad. Garnish with the blue cheese crumbles and the pomegranate seeds. *To Make Candied Walnuts: 11/2 cups raw walnut halves 1/2 cup brown sugar, loose Line a baking sheet with parchment paper. Mix walnuts and brown sugar together in a large saucepan and set on the stove over medium to medium-high heat. As the brown sugar melts, us a wooden spoon to move the mixture around in the saucepan, making sure that all of the nuts get coated and none of the sugar stays in one place long enough to burn. Cook for about 5 minutes at the most, until all of the sugar has melted and all of the nuts are coated (or immediately if you smell them burning). Then, remove from heat and quickly spread the nuts out on the lined baking sheet to prevent them from drying in clumps. Allow nuts to cool for about a minute before eating or storing in an air-tight container.

Steps:

• For dressing: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. For salad: Place lettuce in a large bowl. Add dressing, walnuts, apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon and cheese.

Steps:

• Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
• Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.

Steps:

• Vinaigrette:.
• Wisk vinegar, honey, shallot, and mustard in medium bowl.
• Gradually wisk in oil.
• Season with salt and pepper.
• Salad:.
• Place torn lettuce in a large bowl.
• Add vinaigrette, nuts, and apple.
• Toss to coat.
• Garnish with pomegranate seeds, tarragon (if using) and cheese.