Chefs Salad With Applewood Smoked Bacon Turkey And Tomato Y French Dressing Recipes

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste 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.

MCFLAY MCSCONES

Steps:

• For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Spread the tomatoes out on the prepared baking sheet. Smash the garlic cloves with your knife blade; mince, sprinkle with some salt, and then smear to a paste using flat side of the knife. Whisk together the oil, herbs and garlic; drizzle over the tomatoes. Sprinkle with salt and pepper. Roast the tomatoes until soft and caramelized, about 20 minutes. Set aside.
• For the scones: Adjust the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, salt and pepper in a large bowl. In a second bowl, whisk together the 3 eggs, cream and hot sauce until combined.
• Cut the butter into the flour mixture until it resembles coarse meal. Add the wet ingredients and the cheese and ham to the dry ingredients; mix until a dough just comes together--the dough should be wet.
• Transfer the dough to a generously floured work surface and pat out to a 1-inch thickness. Cut into rounds using a 3-inch biscuit cutter; transfer the rounds to the prepared baking sheet, spaced a few inches apart. Re-roll the scraps and cut more scones. Beat the remaining 1 egg with a touch of heavy cream; brush the scones with the egg wash.
• Bake the scones until golden brown on top and bottom, about 15 minutes. Cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely.
• To assemble the McScones: Slice the scones in half horizontally. Put 2 or 3 roasted tomato slices on the bottom halves.
• Heat the butter and oil in a large nonstick skillet over high heat. Fry the eggs, in batches if needed, until the whites are set and the yolks still runny, about 2 to 3 minutes; season with a little salt and pepper just before done. Using the biscuit cutter, cut the eggs around the yolks to make rounds that fit the scones.
• Set the eggs on the scones, atop the tomato slices; add a bit of watercress, and finish up with the top half of each scone. Serve immediately.

PLOUGHMAN'S LUNCH

Steps:

• Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.
• Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
• Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
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• Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
• Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
• Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

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.

FRENCH DRESSING

Steps:

• Combine all ingredients in a jar with a tightly-fitting lid. Shake well to mix just before serving. Keep refrigerated.

CHEF'S SALAD

Steps:

• In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.