BISTRO SALAD
This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.
Provided by Chef Decadent1
Categories < 60 Mins
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
- Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
- Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!
Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6
EL RANCHO CHOPPED SALAD WITH CORNBREAD CROUTONS AND CREAMY POBLANO DRESSING
My dear friend Paula Disbrowe, cookbook author, chef, and general partner in cooking, partying, and eating, created this recipe. She says, "Don't be fooled by the term salad. This gigantic tumble of ingredients creates an incredibly satisfying meal, with big, bold flavors that will satisfy friends and ranch hands alike. Be sure to remove any wilted or bruised outer leaves from the head of romaine, so you only use the crisp, sweet inner leaves in your salad." This salad calls for jalapeño cornbread croutons (page 241). Bake them up first and let them cool while you prepare the rest of the recipe.
Yield serves 8
Number Of Ingredients 18
Steps:
- TO MAKE THE DRESSING: Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Using an oven mitt, place the pepper in a bag, close the opening, and let the pepper steam for at least 10 minutes. Remove the pepper from the bag and peel off the skin, which should slide off easily. In the jar of a blender or the work bowl of a food processor fitted with the metal blade, puree the poblano, cilantro, lime juice, green onions, garlic, mayonnaise, and buttermilk until smooth. Season with salt and more lime juice. Refrigerate until ready to use.
- TO MAKE THE SALAD: Have a plate lined with paper towels ready. Heat a grill or grill pan medium-hot. Heat the olive oil in a skillet (preferably cast-iron) over medium heat. Add the bacon and cook until the fat is rendered and the pieces are browned but still somewhat chewy, 5 to 6 minutes. Use a slotted spoon to transfer the bacon to the prepared plate.
- When the grill is hot, grill the corn, turning with tongs for even cooking, until the kernels are tender and just starting to release their milk, about 8 minutes. Remove the husks and trim the kernels from the cob with a paring knife; set aside.
- Halve the cornbread. Set half aside. Cut the remaining half into 2 equal pieces and grill them until they are crisp and toasted on both sides, 6 to 7 minutes total; set aside to cool. When the cornbread has cooled, cut into 1 1/2-inch cubes. Cover the remaining cornbread with plastic wrap and freeze for making croutons the next time you make the salad.
- Combine the lettuce, avocado, celery, green onions, tomatoes, bacon, and corn kernels in a large salad bowl. Drizzle the salad with dressing and toss well to evenly coat the ingredients. Garnish the tossed salad with the cornbread croutons and grated Cotija cheese.
- The dressing can be made up to 2 days in advance and refrigerated. The cornbread croutons can be made up to 3 days in advance and kept in an airtight container until ready to use. In fact, Paula points out that day-old cornbread makes the best croutons. The salad should be made the day it is to be served. Toss with the dressing just before serving.
CAESAR SALAD WITH TOFU CROUTONS
Steps:
- To make the Tofu Croutons, preheat the oven to 450°. Cut the tofu into 1-inch cubes and place them in a single layer in an oiled baking dish. In a small bowl, mix the oil, soy sauce, sage, fennel, red pepper, and garlic. Pour this marinade over the tofu and stir well. Bake until the edges of the tofu are crisp and most of the liquid has evaporated, about 25 minutes. Stir the tofu once or twice during baking.
- Meanwhile, rinse and dry the lettuce leaves. Slice or tear them into bite-sized pieces and place in a large salad bowl. Prepare the Caesar Dressing.
- Just before serving, toss the lettuce with some of the dressing. Pass the Tofu Croutons, grated cheese, and more dressing at the table.
- Serving & menu ideas
- Serve with a crusty baguette and sweet butter. On a night when a soup and salad supper would hit the spot, heat up some Creamy Onion Soup with Sherry (page 132).
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.
Provided by NicoleMcmom
Categories Caesar Salad
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg
BISTRO SALAD
Make and share this Bistro Salad recipe from Food.com.
Provided by ChefMeli2544
Categories Salad Dressings
Time 8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
- Add in herbs and adjust seasonings.
- Then toss with salad
- Plate with bacon and Bleu Cheese on top.
- Place sunny side up quail egg on top of salad.
Nutrition Facts : Calories 991.2, Fat 103.5, SaturatedFat 20.1, Cholesterol 116.5, Sodium 751.3, Carbohydrate 6.8, Fiber 1, Sugar 2.1, Protein 12.1
THAI BISTRO SALAD WITH CURRIED HASHBROWN CROUTONS
Ready, Set, Cook! Special Edition Contest Entry: I love that this salad is clever, easy to prepare, and refreshing all at the same time. I am a mad scientist in my kitchen, making up all sorts of new things just for fun. I am pleased to share this latest creation!
Provided by goStacygo
Categories Potato
Time 30m
Yield 4 1 C ea salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in medium-sized, tall-walled pot for 5 minutes on medium high.
- While oil is heating, line a large plate with napkins.
- Also while oil is heating, set dressing aside and combine all remaining salad (not crouton) ingredients in a large bowl and gently toss to combine.
- Sprinkle 1/4 C hashbrowns in to hot oil, taking care not to splash oil. Allow hashbrowns to fully crisp and turn golden brown, about 3 minutes, stirring twice. Using a large slotted spoon or slotted metal spatula, lift hashbrowns from oil and place on lined plate.
- Repeat step 4 three times.
- Sprinkle hashbrowns with salt and curry powder; toss to coat evenly.
- Plate 1/4 of salad on each of 4 individual plates.
- Top each salad with a nest of hashbrown croutons and serve.
Nutrition Facts : Calories 1102.8, Fat 118.6, SaturatedFat 11.1, Cholesterol 19.1, Sodium 349.1, Carbohydrate 9.9, Fiber 3.2, Sugar 5.3, Protein 4.1
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