Chef Boy I Be Illinois Daikon And Fennel Salad Recipes

CHEF-BOY-I-BE ILLINOIS' DAIKON AND FENNEL SALAD

Steps:

• Peel and trim the daikon radish.
• Trim and quarter the fennel bulb.
• Peel and trim the carrot.
• Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
• Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
• Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
• Best served slightly chilled.

CHICKEN SALAD WITH FENNEL, DAIKON AND SCALLIONS

Steps:

• Simmer the chicken breasts in white wine and chicken stock until they are cooked, about 15 minutes.
• Wash and trim the fennel. Wash and peel the radish. Wash, trim and seed the red pepper. Using the slicing blade of a food processor, slice the fennel, radish and pepper.
• Wash, trim and chop scallions.
• In a large bowl, mix mayonnaise, yogurt, vinegar, soy, mustard, sugar, lime juice, five-spice powder and pepper.
• Mince the garlic, grate the ginger and add them to the dressing with the vegetables.
• Drain cooked chicken, cut into cubes and stir into dressing.

CHEF-BOY-I-BE ILLINOIS' SALAD OF GRILLED ASPARAGUS AND SPINACH

Steps:

• Toss asparagus with 2 tablespoons of the olive oil and the salt and pepper.
• Over medium high heat in grill pan, grill the asparagus, turning occasionally until tender, about 8 minutes. Set aside.
• In large bowl, mash the cheese with a fork. Mix in 1 to 2 tablespoons of water and the mustard to loosen the cheese. Stir in the vinegar, then whisk in the walnut oil and remaining olive oil.
• Season the dressing with salt and pepper, then add the spinach leaves and asparagus and toss to coat. Add a handful of the toasted walnuts.
• Serve immediately.

CHEF-BOY-I-BE ILLINOIS' CREAMY CHIVE SALAD DRESSING

Steps:

• In a bowl, whisk together the buttermilk, mayonnaise, chives, parsley, lemon juice and mustard.
• Season with salt and pepper.

CHEF-BOY-I-BE-ILLINOIS' WARM WHITE BEAN SALAD WITH PROSCIUTTO

Steps:

• Saute prosciutto strips in olive oil until crispy. Add rosemary and thyme and continue sauteeing for 1 minute to release the fragrant oils.
• In a medium serving bowl, combine vinegar, salt and pepper. Add beans and stir to combine. Add prosciutto and herb mixture with the olive oil and stir again to combine. The oil will complete your vinaigrette so that the vinegar will adhere to your beans. Then add your parmigiana and stir one last time to combine. Serve at room temperature.
• This dish is best prepared before your other dishes and allowed to sit for 30 minutes or so, but that's not necessary.

CHEF-BOY-I-BE ILLINOIS' SCALLOPED POTATOES AND HAM

Steps:

• Preheat oven to 400 degrees F.
• A food processor makes the grating and slicing easy! In a bowl, combine the processed vegetables with the flour, spices and cheese. Use your hands to really toss around so the flour coats everything.
• Add the cubed ham and toss one more time.
• Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
• Put rest of mixture in casserole and pour rest of broth over.
• Top with extra cheese if desired.
• Cover with foil and bake for 45 minutes.
• Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
• Test potatoes for desired tenderness with a knife.