Tag: salad

Delicious Summer Salad Recipes

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Delicious Summer Salad Recipes

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Salads are my favorite food category…they are healthy (mostly), flavorful and convenient. They can be an entire meal, the first course or, if you want to follow French tradition, served after the main course and before dessert. The three salads featured today are packed with flavor, texture and variety. If you have not yet tried making the Asparagus, Strawberry Gouda Spinach or Corsican Mint Salads previously featured in our posts, try those as well as the delicious summer salad recipes featured below.

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Peach Salad with Grilled Basil Chicken

Ingredients (approximately 5 servings)

Grilled Basil Chicken:

1 pound boneless skinless chicken breasts

3 tablespoons olive oil

1/3 cup chopped fresh basil

2 cloves garlic, minced

1 tablespoon fresh lemon juice

salt and freshly ground black pepper

Vinaigrette

1/3 cup olive oil

3 tablespoon white balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

salt and freshly ground black pepper

Salad

10 oz mixed greens

3 small peaches, sliced

2 ears corn, husked and kernels cut from cob

½ cup chopped pecans, toasted

½ small red onion, sliced thin (rinse with water to remove harsh bite)

4 oz goat cheese crumbled

Instructions:

For the chicken

In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper. Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 – 5 hours.

Preheat a grill to 425 – 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 – 5 minutes per side. You can also bake in the oven at 425 for 10-15 minutes. Transfer to a cutting board, let rest 10 minutes and then slice into strips.

For the vinaigrette

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad

For the salad

In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately.

Source: Cooking Classy

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Hydrating Salad

Ingredients (approximately 3-4 servings):

1 English Cucumber, diced

1 can black beans, rinsed

1 ¼ cups corn

1 red bell pepper, diced

1 cup cherry tomatoes (for added color, use half red and half yellow)

½ cup packed fresh cilantro, chopped

1 lime

1 avocado diced

salt and paper to taste

Instructions:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes and cilantro in a bowl. Squeeze the fresh juice from the lime to onto the salad and mix well.

Mix in the avocado, season with salt and pepper.

Source: Popsugar

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Arugula Salad with Lemon-Parmesan Dressing

Ingredients (approximately 2-3 servings):

1/3 cup freshly grated parmesan cheese

5 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes (I like to use half red and half yellow)

Instructions:

Blend first 4 ingredients in food processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. I like to top with a bit of shaved parmesan.

Source: Bon Appetit

I am excited for you to try these delicious summer salad recipes! Enjoy!

Bisous,

Rebecca

f. 12.2017
Asparagus Salad Recipe

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Asparagus Salad Recipe

Need a delicious and easy recipe to take to weekend barbecues and parties? Look no further, friends, this recipe will do the trick. I have served this a number of times and it is always a hit. Bonus: unlike lettuce salads, you can eat this salad the next day! Hope you and your guests enjoy this Asparagus Salad Recipe.

Ingredients:

Vinaigrette

6 tablespoons balsamic vinegar (I like Bistro Blends Heirloom Balsamic Vinegar)

1/4 cup olive oil (I use Sadeg Organic)

2 teaspoons Dijon mustard

2 teaspoons honey

1 clove garlic, minced

sea salt and freshly ground black pepper

Salad

2 pounds fresh asparagus (medium thickness) diced into 2-inch pieces

be sure to trim the tough ends.

1 package grape or cherry tomatoes, halved.

I often add yellow cherry tomatoes if available, they add a nice pop of color.

2/3 cup chopped walnuts, toasted

4 oz feta cheese, crumbled

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Directions

Bring a large pot of water to a boil. While water is boiling, toast the walnuts and prepare the vinaigrette. Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Add asparagus to boiling water and boil until tender crisp, about 4 – 5 minutes. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (so that the feta doesn’t brown from tossing with all the dressing).

Serve and Enjoy!

source: www.cookingclassy.com

Bisous,

Rebecca

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f. 25.2017
A Moroccan Meal Inspired by Claudette New York

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A Moroccan Meal Inspired by Claudette New York

Over the course of my career, I have spent many, many days in New York. Deciding where to dine is always a challenge because there are so many fantastic restaurants. One of my favorite spots is Claudette in Greenwich Village. I have been there many times…they have a lovely, cozy vibe and offer delicious Provençal fare. I have tried a number of their dishes but my favorite three are the truffle hummus, Corsican mint salad and chicken tagine. The last time I visited, I decided I must learn how to prepare the chicken tagine. The dish is delicious but the tagine dish it is served in, is really the pièce de résistance. The print and shape is so unique that I simply could not resist. When I started researching recipes for this post, I was delighted to find some of Claudette’s recipes available online! I prepared and shared below. This is a perfect meal for a lazy Sunday when you want to cook with a nice glass of rosé and make your home smell of an amazing meal to come.

Truffle Hummus with Baked Pita Chips

INGREDIENTS

HUMMUS

1 can chickpeas, drained

1 clove garlic

2 tablespoons tahini

1/2 cup truffle oil, or 1/4 cup olive oil + 1/4 cup truffle oil for lighter truffle flavor

1/2 lemon, juiced

1 1/2 teaspoons salt

1/2 teaspoon pepper

PITAS

4 pitas

2-3 tablespoons of olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Herbs de Provence

2 tablespoons parmesan cheese

INSTRUCTIONS

Put all ingredients (but only half of the truffle oil to start) for the hummus into a food processor. Blend until smooth. Taste and either add the rest of the truffle oil or use olive oil instead if the truffle flavor is too strong. Season to taste with salt and pepper.

source: www.cookswithcocktails.com

Claudette Corsican Mint Salad

INGREDIENTS

SALAD

1 cup hearts of palm, sliced 1/4-inch thick

1 cup blanched haricots verts, cut in half

8 whole mint leaves

1 packed quart of baby arugula

Red Onion, thinly sliced

VINAIGRETTE

2 tablespoons Dijon mustard

¼ cup champagne vinegar

1/2 cup mint oil

1 shallot, minced

Salt and pepper to taste

INSTRUCTIONS

In a bowl, whisk to combine the Dijon mustard, champagne vinegar, and minced shallot. Then slowly drizzle in the mint oil while whisking until emulsified. Season to taste. In another bowl, add the vegetables and drizzle in the vinaigrette. Toss to combine and evenly coat the vegetables. Season to taste with salt and pepper.

source: www.vogue.com

Chicken Tagine

I followed Koren Grieveson’s (chef at Claudette) footsteps and prepared the ingredients, then assembled in the tagine…although some recipes instruct you to cook in the tagine.

INGREDIENTS

BRINE

Warm Water

Olive Oil

Salt

Sugar

Mint Leaves

BULGAR

Bulgar Wheat

Chicken stock or water

TAGINE

Chicken Thighs (I recommend 1-2 per guest)

Garlic

Onion

Celery

Carrot

Zucchini

Eggplant

Swiss Chard

Chickpeas

Turkish Apricots

Dates

Golden Raisins

Mint Stems and Leaves

Fresh Orange Juice

Fresh Lemon Juice

Orange Slices

Cinnamon

Turmeric

Coriander

Slivered Almonds

INSTRUCTIONS

Brine: pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, olive oil and mint leaves. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. Refrigerate for 2 to 24 hours.

Bulgar: Prepare the bulgar wheat according to directions, I prepared with chicken stock instead of water to give more flavour. Once finished, add to pan and sauté with olive oil.
Add eggplant, zucchini, Swiss chard and chickpeas; stir until softened. Add (one at a time) orange juice, lemon juice, orange slices, apricots, dates, raisins and a bit of brining solution until ingredients are softened.

Tagine: In a Dutch oven, sauté the garlic, onion, chicken and celery in olive oil until softened. Season with salt, pepper, cinnamon, turmeric and coriander to your liking. Add chicken stock or water. Separately, pan fry chicken in olive oil and, when finished, add to the onion, carrot and celery mixture and simmer for a few minutes.

Assembly: Add the bulgar wheat mixture to the tagine, layer in the chicken, garnish with almonds, mint leaves and orange slices. Serve and enjoy!

source: www.ny.eater.com (I used as a guide and have added my recommendations)

This gorgeous tagine dish and other options are available at williamssonoma.com.

Hope you and yours enjoy this delicious meal!

Bisous,

Rebecca

f. 23.2017

Tag: salad

Delicious Summer Salad Recipes

Asparagus Salad Recipe

A Moroccan Meal Inspired by Claudette New York