Archive for the ‘Salads’ category

Fresh Summer Salad

March 12, 2009

4 cucumbers, peeled or not, up to you–seeded and cut into chunks
4 tomatoes, seeded or deglopped, as my friend Jane says, and cut into chunks
1/2 cup fresh parsley, roughly chopped
1/4 cup white wine vinegar
3-4 TBSP olive oil
1/4 tsp salt
1/4 tsp coarsely ground pepper

Toss all ingredients together and chill. Or don’t bother to put it away, just stand there with some bread and eat. Store any leftovers in the fridge.

Elle’s New England Kitchen

http://ellesnewenglandkitchen.blogspot.com/2008/03/fresh-summer-salad.html

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Chicken Caesar Salad

February 20, 2009
 
This salad is one of our favorites. It’s easy to make, and bonus! you can make the components ahead of time. That’s always a plus for me! It also makes it a good choice if you’re having friends over, because you can just assemble the salads right before you serve them. But please, be nice and rip the greens into small enough pieces so you don’t have to watch each other trying to shovel huge pieces of lettuce into your mouths. It’s not easy to look graceful while eating a salad, but with a simple step, you can avoid embarrassment, lol. And dressing all over your face. So here we go…
* Dressing:
* 10 TB olive oil
* 4 large egg yolks (or about 4 TB egg beaters)
* 2 TB lemon juice
* 2 TB white wine vinegar
* 2 tsp worcestershire sauce
* 3/4 tsp salt
* 1 1/2 tsp minced anchovy fillet
* Croutons:
* 1 loaf Italian bread, cut in 3/4-inch cubes (about 4 cups)
* olive oil
* coarse salt and ground pepper
2 bonelsess chicken breasts, filleted to make 4 pieces
1 For the dressing, whisk all ingredients together, and you’re done with that step. Now get started with the croutons…
2 For the croutons, heat the oven to 375.
3 Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.
4 Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.
5 Set aside.
6 For the chicken, fillet each breast for fast and even cooking. Trust me, they’re better this way, and the chicken cooks so quickly that it doesn’t have time to dry out.
7 So you’ve filleted each breast, right? Now sprinkle each side of the chicken with salt, pepper and garlic powder. Don’t overdo, it, just enough to season the chicken.
8 Heat your skillet to about medium high, and drizzle a little olive oil in the pan.
9 Add the chicken and cook on one side for 3 minutes, then turn them and cook for 3-4 minutes, until golden and no longer pink. (You’ve filleted them, so they won’t take longer than this to cook.)
10 Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.
11 Assemble the salads:
12 Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.
Servings: 4
Recipe Source
Author: Elle

Source: Elle’s New England Kitchen