A Diane Chase original!
- large boneless skinless chicken breasts
- pieces uncooked thick sliced pork bacon
- bbq sauce
- sour cream
Instead of mixed greens, this makes a good first-course salad. It also goes well served with grilled or poached salmon or a butterflied leg of lamb.
Adapted from Salads, 150 Classic and Innovative Recipes for Every Course & Every Meal, by Leonard Schwartz (HarperCollins, 1992)
Fast Fact: Walnut oil contains the same beneficial omega-3 fatty acids as walnuts.
Quick Tip: Leftover dressing tossed with cold boiled potatoes makes a quick potato salad.
- Salad
- Salt and freshly ground white pepper
- heavy cream
- walnut oil
- sherry vinegar
- coarse-grained mustard
- Dijon mustard
- Dressing
- halved grape tomatoes
- finely chopped shallots
- refrigerated buttermilk biscuits
- ground beef
- finely chopped onion
- eggs
- mushroom stems and pieces drained
- crumbled feta or shredded Monterrey Jack cheese
- grated parmesan cheese
- garlic powder
- Salt and pepper to taste
- butter or margarine
Sicilians serve cauliflower sautéed with onions, raisins, and capers as a topping over warm pasta. Eating some cold leftovers of the topping, I discovered that it also makes a good salad. Adding tuna turns it into a satisfying main dish.
Fast Fact: Mark Twain called cauliflower “cabbage with a college education.”
Quick Tip: Adding some lemon juice or vinegar to the water keeps cauliflower white when you cook it.
- finely chopped red onion
- golden raisins
- fresh lemon juice
- salt
- Freshly ground pepper
- extra-virgin olive oil
To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.
- Juice of 1 lemon
- extra-virgin olive oil
- finely chopped flat leaf parsley
- Salt and freshly ground black pepper
- cured olives
- milk
- asparagus
- dried cheese-filled tortellini
- small carrot
- chicken breasts
- minced parsley
- butter
- butter
- butter
- shallots
- butter
- butter
- butter
- grated parmesan cheese
- bacon
- dry white wine
- lentils
- fresh thyme leaves
- diced tomatoes
- medium garlic cloves
- medium carrots
- bacon
- large onion
- fresh parsley leaves