Chasens Spinach Salad With French Dressing Food

CHASEN'S ORIGINAL SPINACH SALAD

Steps:

• Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
• Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
• Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
• Toss and serve at once.

GREEN SALAD WITH FRENCH DRESSING

Steps:

• For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
• When ready to serve, pour some of the dressing over the salad and toss.

SPINACH SALAD WITH BACON DRESSING

Steps:

• Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
• Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.

CHASEN'S SPINACH SALAD WITH FRENCH DRESSING

Steps:

• Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
• Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
• Cover and shake jar vigorously.
• Set the jar aside or chill until needed.
• For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
• Clean mushrooms and cut off stems, thinly slice mushrooms.
• Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
• Place the spinach in a large bowl, tear the large leaves into smaller pieces.
• Add the mushrooms, dressing and bacon.
• Toss to mix, sprinkle with freshly ground pepper.
• Serve on chilled plates.
• Serve with Chasen's cheese toast.

BABY SPINACH SALAD WITH STILTON "CAESAR" DRESSING

Steps:

• Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste.
• For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach.

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

BISTRO SALAD WITH SPINACH-CAESAR DRESSING

Steps:

• Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
• Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
• Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
• Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
• Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
• Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
• Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
• Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.

CHEF'S SPINACH SALAD

Steps:

• In a small bowl, combine the onion, vinegar and sugar; let stand for 15 minutes. On a serving platter, arrange the spinach, tomatoes, corn, ham, turkey and cheese. Drain onion mixture and place onions over salad. In a bowl, whisk the dressing ingredients. Serve with salad.

SPINACH CAPRESE SALAD

Steps:

• Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.

CHASEN'S CHEESE TOAST

Steps:

• Cut the loaf into 1/4 inch slices and arrange slices on a broiler pan.
• Toast one side until golden.
• Remove from broiler and spread untoasted side with butter, and coat buttered side heavily with parmesan cheese.
• Place breads, cheese side up, under broiler.
• Broil until lightly browned. serve hot.

FRESH SPINACH SALAD

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

TOSSED SPINACH SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat. Serve immediately.

THE BEST SPINACH SALAD EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

CATALINA SPINACH SALAD

Steps:

• Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately.

SOUTHERN FRENCH DRESSING

Steps:

• In a medium bowl, stir together the paprika, sugar, salt, mustard powder, pepper, Worcestershire sauce, horseradish, onion, tomato soup, cider vinegar and vegetable oil. Beat with an electric mixer. Do not use a blender. Pour into a jar. Skewer the garlic clove on a toothpick, and place into the jar. Refrigerate until needed.

CHASEN'S CHOPPED SALAD

Steps:

• Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
• Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
• Cover and shake vigorously, chill until needed.
• For the Salad.
• Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
• Add tomatoes and some dressing, to taste, and toss gently to combine.
• Spoon salad onto four individual salad plates.
• Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.

SPINACH SALAD WITH CREAMY PARMESAN DRESSING

Steps:

• Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.

SPINACH SALAD WITH APPLE DRESSING

Steps:

• For dressing: in a jar with a tight-fitting lid, combine the apple butter, oil, vinegar and pepper; shaking very well.
• Divide spinach leaves between four plates and sprinkle with pecans and cheese.
• Drizzle with dressing right before serving.