Chicken And Parsnip Salad With Roasted Shallot Dressing Food

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ROAST CHICKEN SALAD WITH CROUTONS AND SHALLOT DRESSING



Roast Chicken Salad With Croutons and Shallot Dressing image

This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.

Provided by Julia Moskin

Categories     salads and dressings, main course

Time 30m

Yield 3 or 4 servings

Number Of Ingredients 10

1/3 cup minced red onion or shallots
3 tablespoons sherry or balsamic vinegar
Salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil, more to taste
1/4 cup minced parsley
3 tablespoons olive oil
2 to 3 cups bite-size bread pieces
10 to 12 ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container
5 to 6 ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce
2 ounce chunk Parmesan or aged Gouda or other sharp cheese

Steps:

  • Make the dressing: In a bowl, combine shallots and vinegar and set aside 10 to 30 minutes to soften. Add 2 big pinches of salt and a dozen grinds of black pepper. Whisk in the oil and then the parsley. Taste and add more oil, salt and pepper as needed.
  • Make the croutons: Gently warm the olive oil in a skillet. When a piece of bread sizzles when dropped into the pan, add all the bread and cook slowly, stirring, until golden brown on all sides. Sprinkle with salt, transfer croutons to a bowl and wipe out the pan.
  • In the same pan, add the cooled chicken juices (they may have jelled). Don't worry if your chicken doesn't have juices; the salad will still be excellent. Add a tablespoon of water to pan and heat juices until smooth and runny. Dice or tear the chicken into bite-size pieces.
  • In a large bowl, toss the greens well with about 2/3 of the dressing. Taste and add more if needed. Divide greens among 3 or 4 bowls or plates. On top, divide the chicken, then the croutons, then the juices. Using a vegetable peeler, shave 3 or 4 thin, wide slices of cheese on top of each salad. Spoon a little more dressing on top and grind pepper over. Serve immediately.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 29 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 487 milligrams, Sugar 4 grams, TransFat 0 grams

PARSNIP SALAD



Parsnip Salad image

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
Olive oil
Salt and freshly ground black pepper
1 bunch watercress, thick stems plucked
1 Gala or Red Delicious apple, cored and very thinly sliced
2 small shallots, very thinly sliced
1/4 cup apple cider vinegar
1 tablespoon whole-grain Dijon mustard
1/3 cup soybean or safflower oil
2 teaspoons superfine sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
  • Whisk together dressing ingredients and season, to taste, with salt and pepper.

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING



Chicken and Parsnip Salad With Roasted Shallot Dressing image

Provided by Celia Barbour

Categories     salads and dressings

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 pound parsnips
1 pound boiling or all-purpose potatoes, such as Yukon Gold
3 small shallots (unpeeled)
1/4 cup plus 1 tablespoon olive oil, plus more for roasting
Salt and freshly ground black pepper
Meat from 1 roasted chicken or scraps of leftover chicken, torn into bite-size pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped mixed herbs, such as parsley, tarragon, thyme and chervil
1 bunch lettuce, cored and torn into pieces
1 handful arugula

Steps:

  • Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
  • Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
  • Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
  • Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN SALAD WITH SHALLOT DRESSING



Green Salad With Shallot Dressing image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Boil 1/4 cup white wine vinegar, 2 tablespoons water, 1/2 teaspoon sugar, 1/4 teaspoon salt, and pepper to taste. Pour over 1 thinly sliced shallot; cool. Whisk in 1 teaspoon dijon mustard and 1/3 cup olive oil. Toss 10 cups mixed greens with dressing to taste and season with salt and pepper. (Refrigerate leftover dressing for up to 3 days.)

ROASTED PARSNIPS WITH SHALLOTS



Roasted Parsnips With Shallots image

Make and share this Roasted Parsnips With Shallots recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 -5 medium parsnips, peeled and cut into large french fry-sized sticks (about 2 1/2 cups)
2 garlic cloves, peeled and minced
3 shallots, peeled and cut into crescents
1 tablespoon olive oil or 1 tablespoon grapeseed oil
1 tablespoon honey or 1 tablespoon agave nectar
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
2 tablespoons of fresh mint, chopped (NOT dried)
2 tablespoons fresh sage, choppped

Steps:

  • Preheat oven to 450 degrees.
  • Toss together all the ingredients except for the mint and sage.
  • Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
  • Stir in the herbs and toss.
  • Adjust seasoning if necessary.

ROASTED CHICKEN WITH ROOT VEGETABLES



Roasted Chicken with Root Vegetables image

Enjoy a range of flavors in this Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pear and more.

Provided by My Food and Family

Categories     Recipes

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1/4 cup KRAFT Garlic Aioli
2 Tbsp. fresh thyme leaves
3 cloves garlic, minced
1/4 tsp. ground black pepper
1 whole whole chicken (3-1/2 lb.)
1 lb. rainbow carrots, peeled, cut into 3-inch lengths
1/2 lb. red new potatoes, quartered
2 large shallots, cut into thin wedges
1 large Bosc pear, cut into 6 wedges
1 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian

Steps:

  • Heat oven to 375ºF.
  • Mix aioli, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with aioli mixture.
  • Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
  • Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
  • Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
  • Transfer vegetables to platter. Serve with the chicken.

Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g

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