Tuesday, September 7, 2010

















Cobb Salad with Fresh Herbs


Yields 6 large dinner salads.
INGREDIENTS
2 Tbs. mayonnaise
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 large boneless, skinless chicken breast halves
(7 to 8 oz. each), tenderloins separated if still attached
2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
1-1/2 cups lightly packed fresh parsley leaves, torn if large
3/4 cup lightly packed mint leaves, torn if large
1 recipe Lemon Vinaigrette
3 large avocados
2-1/2 cups (about 1 lb.) halved grape tomatoes
1 heaping cup (6 oz.) crumbled Roquefort
2/3 cup toasted pine nuts
12 slices bacon, cooked, cooled, and crumbled
1/2 cup sliced chives (3/4 inch long)


Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.
Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.
Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Serving Suggestions
Pair with Bruschetta with Rustic Green Olive Tapenade.

NOW A YUMMY DESSERT, TO TOP OFF YOUR MEAL, IT IS TILL REALLY HOT HERE SO ALL THIS COOL EATING IS GOOD FOR US.














Peach and Blueberry Galette


This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

Serves 8 to 10

What You'll Need For the crust
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for rolling
1 Tbs. granulated sugar
1/2 tsp. table salt
5-1/2 oz. (11 Tbs.) unsalted butter, chilled and cut into 1/2-inch dice
1 large egg yolk
3 Tbs. whole milk
For the filling
1 lb. peaches, peeled and cut into 1/2-inch slices (about 2 cups)
3/4 lb. blueberries, rinsed and picked through (about 2 cups)
1/4 cup light brown sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. ground cinnamon
Pinch of table salt
1 large egg, beaten
2 Tbs. sugar

Directions


Center a rack in the oven and preheat to 350 degrees F.
To make the fruit filling, combine all ingredients in a large bowl and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)

Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly.

Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm.

Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.

Enjoy!


Hugs ♥ Blessings
Photobucket

9 comments:

Farmgirl Cyn said...

I LOVE Cobb salad! And yours looks especially delish!
And, oddly enough...I just made a zucchini/ricotta galette yesterday that was unbelievably good! I love the looks of galettes...so rustic and freeform! And easy-peasy, too!

Goose Hill Farm said...

Oh, YUMMMMMMM! :> ) You can so make me hungry, even after I have just eaten! lol

Thank you for sharing, Barbara!

Blessings~
Laura

Barbara said...

Giggles yes indeed not good to look at on a empty stomach, hope your day is blessed, thank you for stopping by. Hugs Barbara

Theresa said...

Sounds delish. My stomach is growling now!

A Blessed Life said...

Thank you Barb,I ahve never heard of Cobb salad if we said that in Australia you would expect that it be corn cobbs lol what different terms we all have for different things anyway looks lovely and when summer comes i will try these.Have a blesed day Carole xx

Sandra said...

I am drooling on my keyboard from that peach and berry thingy. YUMMMM eeeeee

Susi said...

The salad really looks nice, Barbara!!! I hope you had a good day, I'll be praying for your surgery. Hugs/Susi

Mildred said...

Both look delicious and I really love Cobb salads. Hope you have a good rest of the week!

Betsy from Tennessee said...

I love Cobb Salad, Barbara. Haven't had any in awhile though... And that Blueberry Peach Galette looks great also. Thanks for both recipes.
Hugs,
Betsy