Chicken and Egg - Janice Cole [36]
When ready to serve, pour in enough dressing to lightly coat the salad ingredients.
SERVES 4
DRESSING
¼ cup plus 2 tablespoons extra-virgin olive oil
1⁄3 cup chopped fresh basil
2 tablespoons red wine vinegar
1 tablespoon grated Parmigiano-Reggiano cheese
1 garlic clove, chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
SALAD
2 cups sliced romaine lettuce (½ inch thick)
1 red bell pepper, seeded, deveined, and chopped
2 cups cubed (¾-inch cubes) cooked chicken (see Cooking Chicken)
1 cup grape tomatoes, halved
¾ cup quartered artichoke hearts, drained
1 ½ ounces thinly sliced soppressata or dry salami, cut into thin strips (½ cup)
1 cup halved fresh mozzarella balls
1 cup pitted Kalamata and/or green olives, halved
Spanish Tuna Salad with Smoked Paprika Dressing
This salad is brimming with the lusty flavors of tuna, smoky paprika, sherry vinegar, salty olives, roasted peppers, and hard-cooked eggs. It’s a little like a Spanish alternative to the French salad niçoise, a light meal that leaves you satisfied.
* * *
To make the dressing: Combine all of the ingredients in a small food processor or blender and pulse until smooth. Set aside.
To make the salad: Blanch the green beans in a large pot of boiling salted water for 2 to 3 minutes, or until bright green in color. Plunge the beans into ice water to cool; drain and pat dry with paper towels.
Toss the green beans, mixed greens, green bell pepper, roasted red peppers, red onion, and 1⁄3 cup of the cheese in a large bowl until mixed. Toss with enough dressing to lightly coat. Arrange on a large platter. Top with the tuna, quartered eggs, olives, and the remaining 1⁄3 cup of cheese. Drizzle with about 3 tablespoons of the remaining dressing before serving.
SERVES 4
DRESSING
¼ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons slivered almonds
2 garlic cloves, coarsely chopped
1 teaspoon smoked paprika (pimentón)
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
SALAD
6 ounces green beans
6 cups mixed greens
1 green bell pepper, seeded, deveined, and sliced
2 roasted red bell peppers, drained, patted dry, and chopped (about ½ cup)
½ cup thinly sliced red onion
2⁄3 cup diced Manchego cheese
One 4 ½- to 5-ounce can tuna packed in olive oil, drained and flaked
4 hard-cooked eggs (see Note, Lemon-Tarragon Deviled Eggs), quartered
1⁄3 cup pitted Kalamata olives, halved
Egg-Stuffed Baguette with Fresh Lemon Mayo
Hold this sandwich tightly, because it’s packed full of eggs, tomatoes, and arugula slathered in a homemade lemon mayonnaise. (Some of the filling may slip out if you’re not careful.) It’s best assembled ahead of time, so all of the flavors mingle together and all you have to do at the last minute is slice and serve.
* * *
To make the mayonnaise: Beat the egg yolk, lemon juice, mustard, salt, and pepper with an electric mixer at medium speed for 1 to 1 ½ minutes or until thick and foamy. Continue beating and slowly begin adding the oil drop by drop in a very thin stream. When about half of the oil has been added, the mayonnaise will begin to thicken. At that point, the oil can be added at a slightly faster rate. Once all of the oil has been added, stir in the lemon zest. (If making ahead, cover and refrigerate the mayonnaise for up to 1 week.)
To assemble the sandwich: Slice the top third of the baguette horizontally, but do not cut all the way through. Open the top of the bread like a book and remove all but ½ inch of the bread inside, leaving a shell. (Reserve the bread for another use, such as bread crumbs or croutons.)
Spread the mayonnaise over the inside of the bread shell. Layer the arugula over the bottom, and top with the tomato slices. Arrange the eggs down the length of the bread. Cover with the top of the bread shell and