Colettes European Salad Recipes

Steps:

• In a non-stick frying pan, toast the walnuts on low heat, stirring occasionally (they will be toasted as soon as they give an arroma) Set aside.
• In a large bowl, rinse and drain salad mix and refrigerate.
• Just before serving, drain salad mix again to make sure it is completely dry.
• Toss all ingredients together and serve.
• note: use enough dressing to cover the ingredients, but not too much that the salad will become"mushy".

Steps:

• Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
• Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
• Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.

Steps:

• Slice potatoes and place in bowl.
• separately mix together the next 7 ingredients.
• toss onion mixture into potatoes.
• Let stand 10 minutes for flavor to meld, serve.
• Enjoy!

Steps:

• In a salad bowl, combine the greens and tomatoes. In a small bowl, whisk the mayonnaise, sugar and lemon juice. Pour over salad and toss to coat.

Steps:

• Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until ¼-inch (6 mm) thick.
• Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
• To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
• Add the Parmesan cheese to the bread crumbs and stir to combine.
• Working 1 piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs. Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
• Melt the butter in a large saucepan over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until golden brown, about 3-4 minutes per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
• Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
• Enjoy!