Tuesday, June 26, 2012

Blue Cheese-Chicken Chopped Salad with Balsamic Vinaigrette

I have an awful habit of chopping up all kinds of salad come summer, but never writing them down.  I did write this one up and am actually going to make it again.  It's so simple and can be made with a variety of vegetables and leftover chicken, shrimp, or even sliced beef from the deli.  This time of the year, it's sometimes almost too hot to stand and cut up anything.  But I think you'll be happy if you try this:

blue cheese-chicken chopped salad with balsamic vinaigrette
  makes 2 large servings

  • 1 c radicchio or endive, chopped
  • 2 c bibb or butter lettuce, chopped
  • 1/2 small Granny Smith apple, chopped
  • 1/2 c asparagus, steamed and chopped
  • 1/4 c red pepper, chopped
  • 2 scallions, minced (white and green parts)
  • 1/4 c ea cilantro and parsley, chopped; save a little for garnish
  • 1 c cooked chicken, chopped (optional)
  • 2T cooked bacon, crumbled (optional)
  • 1/4 c blue cheese crumbled
  • 2t fresh lemon juice
  • kosher salt and freshly-ground pepper
In a large bowl, combine radicchio through bacon and toss well.  Sprinkle with lemon juice; toss again.  Sprinkle with a pinch each of salt and pepper.  Top with blue cheese and garnish with a bit of parsley or cilantro. Toss with the  balsamic vinaigrette below  or choose your own dressing and serve immediately.   You can also make this salad early in the day (don't add the lemon juice or dressing), cover tightly and store in the frig until dinnertime.

Alyce's (and soon to be yours) Balsamic Vinaigrette  makes 1 cup dressing

  • 1/3 c fine quality balsamic vinegar (I like Masserie di Sant'eramo)
  • 2 heaping tablespoons dijon-style mustard (Grey Poupon is fine)
  • 1T honey
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 t kosher salt (or to taste--this is a cup of dressing)
  • 1/2 tsp freshly-ground pepper
  • several drops tabasco

In the food processor, pulse until thoroughly pureed and very-well mixed.

2/3 c best quality  you can afford extra-virgin olive oil (I like Olio Santo (California) or Ravida (Italy)

With machine running, slowly pour the 2/3 c olive oil into the tube on top of the processor and leave running until thoroughly emulsified.  Taste and adjust seasonings.

Keeps in frig several days.  (Without shallot and garlic, will keep for weeks.)



My cookbook on the way!  30 Soups in 30 Minutes will hopefully done by Christmas.  If you're interested in testing any recipes, let me know in the comment box.  I'd love to have you be part of the process.

Have fun cooking and taking care of yourself,

First published 1-11-11

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