Bistro Chefs Salad Recipes

3-SALAD CHEF'S SALAD PLATE

Steps:

• Gather your ingredients.
• For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
• For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
• For the chicken salad: Preheat broiler.
• Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
• To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
• Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days. For variety, add your favorite dried or chopped fresh herbs.
• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
• In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.
• Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

CHEF'S SALAD

Steps:

• Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
• Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
• Just before serving, drizzle the dressing over the salad and toss well until evenly coated.

FRENCH BISTRO SALAD

Steps:

• Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
• Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
• Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
• Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.