BISTRO CHEF'S SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
- Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.
- One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
- Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces.
Nutrition Facts : Calories 513, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 265 milligrams, Sodium 1346 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 26 grams
BISTRO SALAD
Make and share this Bistro Salad recipe from Food.com.
Provided by ChefMeli2544
Categories Salad Dressings
Time 8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
- Add in herbs and adjust seasonings.
- Then toss with salad
- Plate with bacon and Bleu Cheese on top.
- Place sunny side up quail egg on top of salad.
Nutrition Facts : Calories 991.2, Fat 103.5, SaturatedFat 20.1, Cholesterol 116.5, Sodium 751.3, Carbohydrate 6.8, Fiber 1, Sugar 2.1, Protein 12.1
BISTRO SALAD
This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.
Provided by Chef Decadent1
Categories < 60 Mins
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
- Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
- Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!
Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6
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