Sunday, August 14, 2011
Thursday, August 11, 2011
Chicken Salad with Potatoes
This is another salad recipe compliments of my Mama. I can't take credit for making this, only devouring it late at night after I came to visit my parents.
Ingredients:
1/2 pound new potatoes
Kosher salt and pepper to taste
2 Tablespoons olive oil
1 1/2 teaspoon white wine vinegar
1/2 tablespoon Dijon mustard
1 1/2 to 2 pound rotisserie chicken
2 bunches (about 3 cups) of arugula with the stems removed
2 tablespoons fresh tarragon leaves, chopped
1/4 cup Parmesan, shaved
Directions:
1. Cook the potatoes in a large pot filled with cold water. Bring the water to to a boil. Then add the salt and reduce the heat to simmer the potatoes until they are tender. Drain the potatoes and immediately run them under cold water. After the potatoes have cooled. slice them.
2. Whisk the olive oil, vinegar, mustard, salt and pepper together. Set the dressing aside. To prepare the chicken shred the meat and remove the skin and bones.
3. When ready to serve the salad, combine the arugula, chicken, fresh tarragon, and potatoes. Drizzle with the dressing and sprinkle shaved parmesan overtop.
Ingredients:
1/2 pound new potatoes
Kosher salt and pepper to taste
2 Tablespoons olive oil
1 1/2 teaspoon white wine vinegar
1/2 tablespoon Dijon mustard
1 1/2 to 2 pound rotisserie chicken
2 bunches (about 3 cups) of arugula with the stems removed
2 tablespoons fresh tarragon leaves, chopped
1/4 cup Parmesan, shaved
Directions:
1. Cook the potatoes in a large pot filled with cold water. Bring the water to to a boil. Then add the salt and reduce the heat to simmer the potatoes until they are tender. Drain the potatoes and immediately run them under cold water. After the potatoes have cooled. slice them.
2. Whisk the olive oil, vinegar, mustard, salt and pepper together. Set the dressing aside. To prepare the chicken shred the meat and remove the skin and bones.
3. When ready to serve the salad, combine the arugula, chicken, fresh tarragon, and potatoes. Drizzle with the dressing and sprinkle shaved parmesan overtop.
Watercress Salad with Egg, Goat Cheese, and Seeds
My mom found this in the Wall Street Journal. She's just as surprised as I am about how good it is. If watercress is scarce or too expensive Mama recommends arugula as a bitter greens substitute. When we ate this for lunch Mama left out the dill and used an herbed goat cheese. Per usual the recipe is a guide, not absolute.
Ingredients:
1 1/2 Tablespoons raw almonds chopped medium-fine
1/2 Tablespoon coriander seed
1 1/2 Tablespoon pumpkin seeds
2 teaspoons sesame seeds
Pinch of red pepper flakes (optional)
2 eggs, hard boiled
1/2 to 1 glove of garlic minced or finely grated
1 Tablespoon fresh squeezed lemon juice or more to taste
3 1/2 Tablespoons olive oil
Salt and pepper to taste
3 cups watercress or arugula
1 cup dill, roughly chopped
1 cup basil leaves, chopped roughly
1 cup cilantro leaves, tightly packed
1 3/4 ounces fresh, mild goat cheese
Directions:
1. Put almonds, coriander seeds, pumpkin seeds, sesame seeds, and optional red pepper flakes in a skillet and toast them over medium heat for about three minutes while shaking the pan often. When sesame seeds begin to turn brown remove the seed mixture from heat.
2. Cook the eggs in a saucepan of water until they reach their desired consistency. Some like a runnier yoke to their hard boiled eggs. I prefer to cook them until the yolk is firm but still a wet/deep yellow color. This often means cooking them just a little less than a well done hard boiled egg requires.
3. Whisk prepared garlic, lemon juice, and olive oil. Season to taste with salt and pepper and add more lemon juice if necessary.
4. Toss the greens (watercress or arugula) with the prepared herbs in a bowl. Serve the greens with goat cheese dollops, dressing drizzles, and seeds overtop. Slice eggs and serve in the salad as well.
Ingredients:
1 1/2 Tablespoons raw almonds chopped medium-fine
1/2 Tablespoon coriander seed
1 1/2 Tablespoon pumpkin seeds
2 teaspoons sesame seeds
Pinch of red pepper flakes (optional)
2 eggs, hard boiled
1/2 to 1 glove of garlic minced or finely grated
1 Tablespoon fresh squeezed lemon juice or more to taste
3 1/2 Tablespoons olive oil
Salt and pepper to taste
3 cups watercress or arugula
1 cup dill, roughly chopped
1 cup basil leaves, chopped roughly
1 cup cilantro leaves, tightly packed
1 3/4 ounces fresh, mild goat cheese
Directions:
1. Put almonds, coriander seeds, pumpkin seeds, sesame seeds, and optional red pepper flakes in a skillet and toast them over medium heat for about three minutes while shaking the pan often. When sesame seeds begin to turn brown remove the seed mixture from heat.
2. Cook the eggs in a saucepan of water until they reach their desired consistency. Some like a runnier yoke to their hard boiled eggs. I prefer to cook them until the yolk is firm but still a wet/deep yellow color. This often means cooking them just a little less than a well done hard boiled egg requires.
3. Whisk prepared garlic, lemon juice, and olive oil. Season to taste with salt and pepper and add more lemon juice if necessary.
4. Toss the greens (watercress or arugula) with the prepared herbs in a bowl. Serve the greens with goat cheese dollops, dressing drizzles, and seeds overtop. Slice eggs and serve in the salad as well.
Subscribe to:
Posts (Atom)