Buffalo Chicken Salad September 13, 2016 by Jill Foucre Leave a Comment Buffalo Chicken Salad 2016-09-13 18:45:33 Serves 2 Print Ingredients 1 whole boneless skinless chicken breast salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 1/2 cup Louisiana hot sauce (Frank's, Etc.) salad greens (Iceberg, Romaine or mixed greens) 1/2 cup blue cheese dressing extra blue cheese crumbles celery hearts, leaves intact Blue Cheese Dressing 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream dash of Worcestershire sauce 1/3 cup blue cheese crumbles salt and pepper Instructions With a sharp knife, carefully slice the chicken breast in half from top to bottom; you will have two similarly-sized chicken breasts that are thinner. Sprinkle all sides of the chicken pieces with salt and pepper. Heat olive oil and butter in a small skillet over medium-high heat. Sauté chicken on both sides until golden brown and cooked through. Remove chicken from the skillet and pour off any excess fat but do not clean the pan. Off the heat, return the chicken to skillet and pour the hot sauce into skillet. Turn the chicken to coat and let it sit in the sauce while you prepare the other ingredients. Toss the lettuce in a large bowl with just enough salad dressing to lightly coat. Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken on the bias into thin slices and arrange them over the top of each salad. Top the salad with more blue cheese crumbles and serve with celery hearts. Blue Cheese Dressing To a bowl add the mayonnaise, milk, sour cream and Worcestershire and stir until combined. Stir in the blue cheese and add salt and pepper to taste. Notes If salad dressing is too thick, thin to desired consistency with additional whole milk. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Green Bean and Cherry Tomato Salad August 25, 2016 by Jill Foucre Leave a Comment Green Bean and Cherry Tomato Salad 2016-08-25 15:02:18 Print Ingredients 1 pound green beans 1 pound cherry tomatoes 1 can cannellini or navy beans, drained 1 large shallot 3 T. red wine vinegar salt freshly ground pepper ¾ cup extra-virgin olive oil basil or other herb, optional Instructions Trim green beans and parboil them in salted water until tender. Drain and immediately spread them to cool. Cut tomatoes in half. These steps can be done in advance. For the vinaigrette, peel and dice the shallot finely and put it in a bowl with the vinegar and salt and pepper. Whisk in olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes with the vinaigrette; this can sit awhile. Do not add green beans or cannellini beans until just before serving or they will discolor from the acid in the vinaigrette. Garnish with basil or another herb. By Alice Waters Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Provençal Potato Salad June 8, 2016 by Jill Foucre Leave a Comment Provençal Potato Salad 2016-06-08 11:03:34 Print French Potato Salad 1 pound small white boiling potatoes 1 pound small red boiling potatoes 2 T. good dry white wine 2 T. chicken stock 3 T. Champagne vinegar 1/2 t. Dijon mustard 2 t. kosher salt 3/4 t. freshly ground black pepper 10 T. good olive oil 1/4 cup minced scallions (white and green parts) 2 T. minced fresh dill 2 T. minced flat-leaf parsley 2 T. julienned fresh basil leaves Provençal Potato Salad 1 recipe French Potato Salad 1/2 pound haricots verts, stems removed 1 6-ounce can Italian tuna, drained and flaked 1/2 cup capers, drained 1 cup halved cherry tomatoes 1/2 cup small-diced red onion 1/2 cup black olives, pitted 6 hard-cooked eggs, peeled and quartered, optional 6 anchovy fillets, optional French Potato Salad Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. Provençal Potato Salad In a pot of boiling salted water, blanch haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again. In a large bowl, combine the haricots verts with the potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets. Serve at room temperature. By Ina Garten Adapted from The Barefoot Contessa Cookbook Adapted from The Barefoot Contessa Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vitamin Boosted Black Rice Salad April 12, 2016 by Jill Foucre Leave a Comment Vitamin Boosted Black Rice Salad 2016-04-12 16:18:11 Serves 4 Print For the vinaigrette sea Salt and pepper 1 t. French Dijon mustard 1 t. honey 2 T. sherry vinegar 6 T. olive oil For the salad 1 oz. walnuts 1 cup black rice 1 pink grapefruit or 1 orange 1 fennel bulb, without greens, cored and sliced paper-thin (use a mandolin) 1 cup red grapes, cut in half 2.5 oz. feta cheese, crumbled 1 T. chopped flat-leaf parsley 1 T. chopped chives 1 T. chopped dill To prepare the vinaigrette In a small bowl, combine the ingredients in the order listed. Whisk to emulsify. To prepare the salad Toast the walnuts in a frying pan over medium heat for 5 min., or until fragrant and lightly browned. Remove from the heat and let cool. Chop coarsely and set aside. Cook the rice according to the instructions on the package. Check whether it’s well cooked and drain if there’s still water in the pot; let cool. With a sharp serrated knife, peel the skin and pith from the grapefruit. Cut the fruit into segments, discarding the membrane; dice, cover, and set aside until ready to serve. In a large bowl, combine the rice, fennel, grapes, grapefruit, cheese and walnuts. Toss the salad gently with the dressing and fresh herbs and serve. By Béatrice Peltre / La Tartine Gourmande Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda March 8, 2016 by Jill Foucre Leave a Comment Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda 2016-03-08 16:54:08 Print Ingredients 1 ½ c. quinoa sea salt 5 T. olive oil 1 large red onion, quartered lengthwise and thinly sliced crosswise 2 T. balsamic vinegar 4 oz. arugula, thinly sliced 4 oz. gouda, finely diced (about 1 cup) 3 medium celery stalks, thinly sliced 1 large crisp apple cut into ½ ” dice 1 cup walnuts, coarsely chopped 1 cup finely diced fennel ¾ cup dried cranberries 3 T. sherry vinegar freshly ground black pepper Instructions Rinse the quinoa. Drain and place in 3 quart pot with 2 ½ cups water and ½ teaspoon sea salt. Bring to a boil, then reduce heat to a simmer. Simmer covered until the quinoa is tender, about 15 min. Drain the quinoa, return to the pan, cover and let rest for 5 min. Fluff with fork. Let cool to room temperature. Heat 2 Tablespoons olive oil in skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around edges, 6-8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from heat and cool to room temperature. In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel and cranberries. In a small bowl, whisk the remaining 3 Tablespoons olive oil with the sherry vinegar and ½ teaspoon salt and a few grinds of pepper. Add the dressing to the salad and gently mix. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/