French Bistro Salad Food

BISTRO CHEF'S SALAD

Bistro Chef's Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons white wine vinegar
4 ounces brie cheese, sliced
2 6-inch baguette segments, split and toasted
1/3 cup sliced fresh basil
1 tablespoon dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 large eggs
1 5-ounce package mixed baby greens
1 small head frisee, torn into bite-size pieces
1 large tomato, cut into wedges
1/2 pound thickly sliced Black Forest ham, cut into strips

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

Bistro Salad image

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

Ingredients

3 lbs new potatoes
1 red pepper
3 cups butter lettuce
2 cooked chicken breasts
1/2 cup sour cream
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
2 tablespoons parmesan cheese

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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