Fresh Spring Salad With Eggplant Croutons Recipes

Steps:

• Preheat oven to 300 degrees.
• Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
• Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
• Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
• Combine oil and paprika in a small frying pan.
• Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.

Steps:

• Preheat a fryer to 375 degrees F.
• In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
• Vinaigrette:
• In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
• In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
• Toss with the desired amount of dressing, top with eggplant croutons and serve.

Steps:

• Preheat a fryer to 375 degrees F.
• In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
• Vinaigrette:
• In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
• In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
• Toss with the desired amount of dressing, top with eggplant croutons and serve.

Steps:

• Preheat the oven to 425°F.
• Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
• Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
• Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
• Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
• Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
• Do Ahead
• Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat- it's excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.

Steps:

• Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
• Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
• Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
• Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
• Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
• Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.