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the appetizer:

Prepare for the winter party season with Seriously Simple Holidays by Diane Rossen Worthington, featuring recipes like Winter Chopped Salad; Roast Duck Legs with Caramelized Shallots and Garlic; and Savory Bread Pudding with Bacon, Peppers, and Spinach.

Cookbook

 

Winter Chopped Salad

Winter Chopped Salad

Serves 8 as a first course, 6 as a main course

With a little help from a dish always served at the Restaurant at the Getty Center in Los Angeles, I've reinterpreted a chopped salad using winter ingredients. To speed preparation, you can purchase a rotisserie chicken rather than cook the chicken breasts yourself. Serve this salad for a casual weekend brunch, along with Mushroom and Potato Bisque with Pancetta Croutons (page 66 of the book). It is also good on a buffet lunch table.

Ingredients

Dressing

  • 1 tablespoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 1 head radicchio, cored and finely chopped
  • 2 heads romaine lettuce, light green and white leaves only, finely chopped
  • 1-1/4 pounds cooked chicken breasts, skin and bones
  •      removed and cut into 1-inch dice (about3 cups)
  • 1 fuji, gala, or pink lady apple, peeled, cored, and cut into 1/4-inch dice
  • 1 cup dried cranberries
  • 1 cup candied pecans or walnuts, coarsely chopped
  • 1 cup crumbled blue or fresh goat cheese
  • Freshly ground black pepper (optional)

1. Make the dressing: In a small bowl, whisk together the mustard, vinegar, honey, olive oil, and salt , and pepper to taste. Taste and adjust the seasonings.

2. Place the radicchio, romaine, chicken, apple, cranberries, nuts, and cheese in a large salad bowl.

3. Pour the dressing over the salad and toss to coat. Sprinkle with pepper (if desired) and serve.

Advance Preparation

Make the dressing up to 2 days ahead, cover, and keep at room temperature. Whisk well before using. Make the salad up to 4 hours ahead, cover, and refrigerate.

The Clever Cook Could:
  • Substitute 3 cups diced cooked turkey for the chicken.
  • Add 6 strips of bacon, fried until crisp and crumbled.
  • Omit the chicken and serve the salad as a first course.
  • If you're not a fan of chopped salad, tear the lettuce and radicchio leaves into bite-size pieces instead of finely chopping them.
 
  • from:
  • Seriously Simple Holidays
    Recipes and Ideas to Celebrate the Season
  • by Diane Rossen Worthington
  • Chronicle Books 2007
  • Paperback $24.95 224 pages
  • Illustrated with full-color photographs
  • ISBN-10: 0811854809
  • ISBN-13: 978-0-8118-5480-1
  • Recipe reprinted by permission.

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Seriously Simple Holidays

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This page created October 2007


 

 
 

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