Bistro Salad A La Cafe Flo Recipes

IRANIAN EGGPLANT SALAD A LA FARIDE

Steps:

• Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
• Cool the eggplant. Scoop it out and set aside. Do not use the peel.
• In a frying pan saute the onion and the 4 cloves of garlic, chopped.
• When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
• When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
• Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
• (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.

BISTRO SALAD

Steps:

• Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
• Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
• Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

BISTRO SALAD

Steps:

• Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
• Add in herbs and adjust seasonings.
• Then toss with salad
• Plate with bacon and Bleu Cheese on top.
• Place sunny side up quail egg on top of salad.