Tag Archives: cilandtro’s blackened chicken salad

Salad days

22 Apr

More on the lunch front: we love us some bistro salad. The combination of toasted nuts, creamy cheese, tart apples, herbs and greens… pinch us. A recent salad of greens, ambrosia apple, hazelnuts, and blue cheese lingers in our memory… Ditto for Tommy Bahama’s St. Croix chopped number with grilled chicken, roma tomatoes, Maytag bleu cheese, Granny Smith apples, macadamia nuts, hickory smoked bacon, sweet corn and honey-lime vinaigrette.
UPDATE: WE’VE ADDED TB’S RED WHITE AND BLEU SALAD AT THE END OF THIS LIST…

These three 1980s/90s restaurant salad recipes feature interesting dressings and grapes.

FIGBELLY SALAD
Red leaf lettuce salad with chevre rolled grapes and spicy toasted pecans tossed in tomato mint vinaigrette

Mash 250 grams (1/2 lb) chevre with 1 tbsp black pepper.
Mold 1 1/2 tbsp around green grapes. Chill.
Toast in saute pan: 1/2 cup pecans tossed with 1 tbsp butter, 1/2 tbsp oil cayenne and 1 tbsp honey. Saute in skillet for 4 minutes. Cool.
In food processor, whiz 1/3 cup roma tomatoes, a bunch of fresh mint, 1 tbsp grainy mustard, 1/2 tsp honey, 1/2 tbsp balsamic, salt and pepper. Slowly stream in 1 cup olive oil.
Slice chilled cheese grapes on top of a plate of red leaf lettuce, red onion, red pepper slices, and asiago cheese wedge.

____________________________________________

DIVINO SALAD
Ginger-scented rotini pasta salad with grapes and orange soy mayo.

Orange soy mayo: beat 2 egg yolks until pale yellow. Add salt and pepper, 1/2 tsp dry mustard, 1 1/2 tbsp white wine vinegar (try white balsamic). Mix and slowly stream in 1/3 cup olive oil, add another 1 1/2 tbsp vinegar and more oil until desired consistency.
Add 1/2 cup soy sauce and juice of four oranges.
Toss with 2 lbs pasta (or just ginger with pasta) with snow peas, halved red grapes.

____________________________________________

This one’s a little dated, but still good. It makes a litre of five-spice yogurt dressing!

CILANTRO’S BLACKENED CHICKEN SALAD
6 oz chicken breast per person
mixed greens
Dressing:
1/4 cup soy sauce
1/2 tbsp pureed garlic
1/4 cup brown sugar
1/4 cup rice vinegar
1 level teaspoon Chinese five-spice powder
1 1/4 cups plain yogurt
1/2 cup mayonnaise
pepper
Whisk dressing ingredients and chill.
Lightly dust chicken with blackening spice and cook. Cool slightly and slice diagonally.
Toss mixed greens in five-spice yogurt dressing and mound on plates. Top with chicken.
____________________________________________

RED WHITE & BLUE SALAD

1½ Cup Romaine hearts, diced 1″ x 1″
¾ Cup Thinly sliced Red onion, place in cold water
18 Pieces ¾” sliced ripe tomatoes
6 Tbsp Balsamic Vinaigrette
1 Cup Blue cheese, crumbled
Salt and pepper to taste
1.Place diced romaine hearts down the middle of a chilled medium round platter. Lay out tomatoes and season with salt and pepper. Shingle the tomato slices in a “flower”presentation in the center of the plate on top of the lettuce.
2.Drizzle balsamic vinaigrette around the edges of the lettuce, Ladle blue cheese dressing in the center of the tomatoes, letting it pool down over the tomatoes. Sprinkle crumbled bleu cheese over the dressing.
3.Remove onions from cold water, squeeze out excess water and ball up on the center of the tomatoes. Serve.
BALSAMIC VINAIGRETTE(Makes 1 Quart)
1 Cup Balsamic Vinegar
3 Cups Olive Oil
2 Tbsp Dijon Mustard
1 Tbsp Salt and Pepper
1½ Tbsp Roasted Garlic Puree
¼ Cup Brown sugar
2 Tbsp Basil, finely chopped
1 Tbsp Parsley, finely chopped
½ Tbsp Dry Oregano leaves
Place all ingredients in a mixing bowl except oil. Using a wire whisk, whisk in oil slowly to thicken. Stir well before serving.
BLUE CHEESE DRESSING(Makes 1¼ Quarts)
1 Cup Blue Cheese, crumbled
1 Cup Sour Cream
2½ Cups Mayonnaise
¾ Cup Buttermilk
1 Tbsp Apple Cider Vinegar
¼ Tsp Coarse ground pepper
Place sour cream, mayonnaise, buttermilk, vinegar and pepper in blender. Blend till smooth making sure to scrape the sides and corners to incorporate all ingredients. Crumble the blue cheese by hand and add to dressing

 

 

BABY GREENS WITH BLUE CHEESE-PECAN DRESSING
Fusion Food Cookbook by Hugh Carpenter and Teri Sandison
Calgary Herald Thu Nov 14 1996

Easy-to-prepare flavor-intense food is especially satisfying after a hard day at work. Simple salads like this one can be converted into a main entre by tossing the greens with meat or seafood hot from the wok or barbecue and accompanied with sourdough rolls and glasses of wine.

4 cups baby lettuce greens or torn mixed lettuce greens

3    oz enoki mushrooms

1    red bell pepper, stemmed and seeded

2    whole green onions

1/4    cup raw pecans

Dressing:

1/4    cup crumbled blue cheese

6    tablespoons extra-virgin olive oil

3    tablespoons balsamic vinegar

1 1/2 tablespoons thin soy sauce

1 1/4 teaspoons freshly and finely ground black pepper

1/4    teaspoon salt, or to taste

Preheat oven to 325F.

Wash and dry lettuce. Cut off and discard dirty mushroom ends then separate the mushroom threads. Do not wash. Sliver the red pepper and green onions. Place the pecans on a baking sheet and toast in oven for 15 minutes. Cool to room temperature, then finely chop and set aside.

In a small bowl, combine all of the dressing ingredients, then taste and adjust seasonings.

In a large bowl, combine the greens, mushrooms, pepper and onions. Stir the dressing, then add only enough dressing to salad to moisten the greens. Sprinkle on the chopped pecans and toss salad to combine evenly. Taste the greens and adjust the seasonings for salt and pepper

Serves 4 to 6.

From 1995: Anyone planning a picnic should stop at The Bread Line first. This eat-in/take-out spot on the 4th Street S.W. restaurant strip is a picnicker’s paradise with all manner of salads, breads, squares, cookies and desserts ready to pick up and pack in the cooler or picnic basket. It’s a substantial main dish salad, chock full of tender chicken and fresh fruit and veggies.

THE BREAD LINE CURRIED CHICKEN SALAD

2 lbs. chicken, cooked and diced

1/2 cucumber, sliced thin

3/4 cup green onion, chopped

3/4 cup celery, half-inch dice

2 Granny Smith apples, cored, peeled, quartered, sliced thin

1/2 cup raisins

2 ounces fresh lime juice

(about 2 limes)

2 tablespoons sugar

2 1/2 cups mayonnaise

1/3 cup curry powder

3 ounces rice vinegar

Combine chicken, cucumber, onion, celery, apple and raisins. Whisk together lime juice, sugar, mayonnaise, curry powder and vinegar. Pour dressing over salad and toss gently to combine.

Makes a large salad, enough for 8-10 people.

THE BANFF SPRINGS HOTEL SALAD DRESSING

Here is the house dressing, and the equally popular, fat-free soy vinaigrette served in the wine bar.

KOFFIE HUIS CREAMY HOUSE DRESSING

Makes three cups.

1 cup vegetable oil

1/3 cup beef consomme

1/3 cup white vinegar

2 egg yolks

2 tablespoons dill weed

2 tablespoons garlic

1 tablespoon Dijon mustard

dash of paprika

salt and pepper

In a blender, blend oil and egg yolks together. This will create a mayonnaise. Add all of the other ingredients and whip until blended.

GRAPES WINE BAR HOUSE SALAD DRESSING

This is an imprecise recipe from the Springs, but you can play around with it. In a blender, combine an egg or two (if you want it really creamy add a little lite sour cream or mayo), with some fresh (or pickled or jarred) ginger, fresh chopped garlic, and pepper and paprika to taste. Blend.

Add enough soy sauce to come up with ”a creamy light brown crayon” color. Use on a salad of butter lettuce with sliced tomatoes, cucumbers, mushrooms and big croutons.

Top with grated Parmesan or asiago cheese and lots of freshly ground pepper.