Recipe for The Perfect Salad 
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Yield:
4
Ingredients:
Amount Ingredient
2 cup rustic country bread in 1/2" cubes
Extra-virgin olive oil to taste
Olive oil for brushing
1 x baking potatoes, like russet sliced thinly
lengthwise into 16 slices
8 x mixed herb leaves plus
(such as basil, parsley, mint, lemon thyme, or tarragon, cleaned and dried)
1/2 cup chopped mixed herb leaves
Salt to taste
Freshly-ground black pepper to taste
4 tbl grated Parmesan or pecorino Romano
4 x eggs
2 whl boneless skinless chicken breasts
2 cup chicken broth
4 med tomatoes cored, and
sliced into 1/2" thick slices
6 cup loosely-packed torn mixed greens - (to 7) washed, dried
(such as romaine, frisee, arugula,
radicchio, Belgian endive, or baby red oak leaf)
1 cup sliced unpeeled English or Kirby cucumbers
2 tbl snipped dill or chives
----------------- VINAIGRETTE ----------------
1/4 cup red or white wine vinegar
1 tbl Dijon mustard
Salt to taste
Freshly-ground black pepper to taste
3/4 cup extra-virgin olive oil
2 tbl finely chopped shallot
Instructions:
Instructions: Preheat oven to 350 degrees. Toss bread cubes with olive oil, place on baking sheet in single layer bake of 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp. Remove from oven and sprinkle with salt.

Heavily oil a pan with olive oil. Lay down 8 slices of potato. Place an herb leaf in the center of each potato. Lay another potato slice on top of the herb and brush liberally with oil. Bake for 7 minutes until golden brown. Remove from the oven and sprinkle with salt and pepper. Increase heat to 400 degrees.

On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across. Cook the cheese until melted and slightly browning, about 6 minutes. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it. Place the frico on top of the salad.

Place eggs in saucepan and cover with water. Bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Transfer to ice bath. Peel and quarter eggs.

In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch. Transfer the breasts to a plate, and bring liquid to a boil. Return breasts, bring to a boil, and simmer gently for 7 minutes. Turn off the heat, cover and let stand for 10 minutes. Remove from liquid and let cool. Slice on a diagonal before adding to salad. Serve warm or room temperature.

Sprinkle sliced tomatoes with salt. Lay slices on paper towels to drain. Set aside.

Place greens on a platter. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner. Sprinkle mixed herbs and croutons on top.

In a bowl, whisk together vinegar, mustard, salt, pepper. Add oil in a slow stream and whisk to emulsify. Add the shallots and garlic and adjust seasoning. Serve vinaigrette on the side.

This recipe yields 4 servings.

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