Monday, August 21, 2017

FOOD FOR THE SOUL: Salad

August 1, 2009 by Las Vegas Black Image Magazine  
Filed under Food

Outside the kitchen window was a large avocado tree with a swing attached that my grandfather built for all the grandchildren. One of the most amazing dishes that came from his kitchen was fried chicken — seasoned to perfection, crispy, and served with homemade potatoes cut into wedges and fried with the skin on. He would serve crispy boneless chicken breast tossed in a mixed salad with fresh vegetables and blue cheese dressing. The crispy chicken can be substituted for smoked turkey, cold steak or tuna.

Photo by CHRIS BAKER

Serves 4

THE SALAD
1 large head romaine lettuce, washed and coarsely chopped
2 ripe avocados, peeled, pitted and diced
3 large eggs, hard-boiled, peeled and coarsely chopped
2 small tomatoes, washed, cored and cut into small wedges
1 cup grilled corn on the cob
1 each red and yellow bell peppers, washed, seeded and thinly sliced
3 ounces crumbled blue cheese
12 ounces fried chicken breast, cut into strips
1 cup buttermilk dressing
Kosher salt and freshly ground pepper to taste

THE METHOD
1. Combine the lettuce, avocados, eggs, tomatoes, corn, bell peppers, and blue cheese in a large bowl.
2. When ready to serve, gently toss the chicken with the salad mix. Add the dressing and toss again, seasoning with salt and pepper to taste.

THE DRESSING
1 cup plain nonfat yogurt
1/2 cup buttermilk
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon finely minced garlic
2 teaspoons finely minced red onion
1/2 teaspoon celery seeds
1 teaspoon chopped fresh chives
Kosher salt and freshly ground pepper to taste

THE METHOD
Place the yogurt, buttermilk, lemon juice, vinegar, Worcestershire, mustard, garlic, onion and celery seeds in a blender and process on medium speed until all is thoroughly incorporated, 8 to 10 seconds. Pour the buttermilk mixture into a medium bowl, add the chives, and mix lightly with a whisk. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Jeff Henderson is the author of The New York Times best-seller “Cooked” (William Morrow)  and “Chef Jeff Cooks” (Simon & Schuster). For more info, visit www.chefjeffhenderson.com.

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