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Chef's Salad - Printable Version

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Chef's Salad - cjs - 04-12-2010

I have one last recipe I want to add to the B.B. & Corn cookbook - a chef's salad adding black beans and corn.

would love to hear what you (collective 'you') put in yours and the dressing you most prefer. I just want your favorites no new ones not tried.

The book is just calling out for this recipe, so I do want to add it.

Thanks.


Re: Chef's Salad - luvnit - 04-12-2010

Quote:

B.B. & Corn cookbook -




Now I may have missed this, but what is B.B. & Corn cookbook? What does that stand for?


Re: Chef's Salad - Gourmet_Mom - 04-12-2010

Laura, it's her Black Beans and Corn cookbook. All the recipes have one or both of these ingredients.

Jean, I really like the dressing that came with this Brown Derby Salad Recipe...I now know is a Cobb Salad, thanks to you guys. Then there's the Greek Chicken and Salad Recipe...I now keep that dressing in the fridge for regular use.


* Exported from MasterCook *

Brown Derby Salad and Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sides and Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad:
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine lettuce
2 tablespoons minced chives
2 medium tomatoes -- peeled, seeded and diced
1 chicken breast -- cooked, boned, skinned and diced
6 bacon strips -- cooked crisp and diced
1 avocado -- peeled and diced
3 hard-cooked eggs -- peeled and diced
1/2 cup Roquefort cheese -- crumbled
Special French Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 clove garlic -- minced
1/4 cup olive oil
3/4 cup vegetable oil

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix together in a large, wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs and cheese in rows over lettuce.

At the table, pour the Special French Dressing over salad. Toss and serve.

For Special French Dressing: Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard, garlic and oils. Chill. Shake well before using.

S(Internet Address):
"http://www.razzledazzlerecipes.com/eatingout/eating_b/brownder.htm"
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Greek Salad with Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 tablespoon garlic -- minced
1/2 teaspoon fresh rosemary -- minced
1/2 teaspoon fresh thyme -- minced
1/2 teaspoon fresh oregano -- minced
1 Pinch crushed red pepper flakes
Salt to taste
2 chicken breast, no skin, no bone, R-T-C
2 pita bread rounds
1 bag mixed greens -- Romaine/escarole
2 cups tomatoes -- diced
1 cup cucumber -- seeded, diced
1 cup bell peppers -- (red, yellow, orange mix) diced
1/2 cup kalamata olives -- pitted, halved
1/2 cup feta cheese -- crumbled
1/4 cup red onion -- slivered
1 tablespoon olive oil
1/4 cup Italian parsley
2 tablespoons mint leaves -- torn

Source: "Cuisine at Home 2003, Issue 38, page 17"


Re: Chef's Salad - Harborwitch - 04-12-2010

Wow - I haven't had a Chef's Salad in sooooo long. I used to have them for lunch every day when I was low-carbing. There was always lettuces, onion, tomatoes, olives, ham &/or turkey, red peppers, and any other veg. handy. Always Thousand Island dressing.

I think black beans would be great in a Chef's!!!


Re: Chef's Salad - DFen911 - 04-13-2010

I gotta say one of the best salads I have had recently was at Calif Pizza Kitchen called a grilled veggie salad.

Grilled Vegetable Salad
Grilled Asparagus
Eggplant
Zucchini
Scallions
Roasted Corn
Fresh Avocado
Sun-Dried Tomatoes
Romaine Lettuce
CPK Vegetable Marinade
6T Olive Oil
1 1/2 t Soy Sauce
3/4 t cumin
3/4 t cayenne

Vegetables marinade (alternative, not CPK)
1/2 Cup balsamic vinegar
6 tablespoons olive oil
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
3 garlic cloves, minced (about 1 tablespoon)

CPK - Dijon balsamic vinaigrette
2T Dijon mustard
1/2 cup balsamic vinegar
1 1/4 cup olive oil
1T chopped garlic
Salt and pepper to taste

Cut up and marinate veggies for 10 min. grill untile done, slice and toss over romain with dijon balsamic vinaigrette.


Re: Chef's Salad - cjs - 04-13-2010

Interesting - I'm so glad I mentioned this to you all. I do have a couple of French dressing recipes in "the pantry" section, plus a couple of vinaigrettes and a 1,000 Island, so I'd be covered there (without stealing someone's recipe ).

I agree Sharon, I think black beans and corn are a natural for this salad.

Sorry, Laura, I'm so used to thinking "B.B. & Corn" in my mind and notes - doesn't help someone not in my mind, huh?

will play with this tomorrow and thanks everyone - ideas are copied.


Re: Chef's Salad - Lorraine - 04-14-2010

i'm a bit late, but I love Chef Salad. I've had variations of it for lunch the last 4 days. To me, the basics are iceberg lettuce, cubed turkey/ham/pork, grated cheese, and any veg I have. Dressing is usually house made Ranch or Thousand Island. I often add corn if I'm using leftover pork, so I think the addition of black beans would be great. Add some Manchego or Cotilla (sp) cheese. Sounds like a great meal to me.


Re: Chef's Salad - cjs - 04-14-2010

Thanks Lorraine - I'm playing with this tonight. Hadn't thought of Ranch with it.


Re: Chef's Salad - esgunn - 04-14-2010

ooh, how about a salsa ranch.


Re: Chef's Salad - cjs - 04-14-2010

Oh man, forgot about that one - I did a Ranch Salsa dip/dressing when I was catering and it was very well received.


* Exported from MasterCook *

RANCH SALSA DIP

Recipe By :a Chef's Journey

1 package Hidden Valley Buttermilk Ranch Dressing Mix
1 cup mayonnaise
1 cup buttermilk
3/4 cup salsa - hot, med., or mild
1/2 container smashed avocado
Optional:
3 1/2 ounces can Chipotle Peppers in Adobo Sauce - use all or a portion to taste

Mix all ingred. together, refrigerate till service.

Yield:
"1 pint"
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Thanks Erin! But, how the heck am I going to choose between all of these......