Warm Curry Dressing Recipes

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WARM CURRY DRESSING



Warm Curry Dressing image

Provided by Pierre Franey

Categories     condiments, salads and dressings

Time 15m

Yield About 1 cup

Number Of Ingredients 7

2 teaspoons Dijon-style
1 teaspoon curry powder
2 tablespoons Balsamic vinegar
1/4 cup chopped scallions
1/3 cup olive or vegetable oil
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh basil or chervil

Steps:

  • Place the mustard, curry powder, vinegar and scallions in a saucepan. Blend well over low heat with a wire whisk. Add the oil, blending well. Remove from the heat and add salt, pepper and basil. Keep warm.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 44 milligrams, Sugar 1 gram, TransFat 0 grams

BROILED CHICKEN BREAST SALAD WITH CURRY DRESSING



Broiled Chicken Breast Salad With Curry Dressing image

Provided by Pierre Franey

Categories     salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves, about 1 1/4 pounds
2 teaspoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons finely chopped garlic
Salt and freshly ground pepper to taste
1 head radicchio, about 1/4 pound, core removed, rinsed and dried
2 heads bibb lettuce, core removed, rinsed and dried
1/4 pound arugula, cut into manageable pieces, rinsed and dried
Warm curry dressing (see recipe)
1/4 cup coarsely chopped fresh basil or chervil

Steps:

  • If chicken breasts are connected, separate halves and cut away membrane or fat. Place oil in mixing bowl with lemon juice, rosemary, garlic, salt and pepper. Stir well. Add chicken pieces and turn them in the marinade to coat well. Cover and set aside until ready to cook. (If marinating for a long period, refrigerate them.)
  • Preheat a charcoal grill or broiler.
  • Put the chicken pieces on the grill or the broiler rack. Cover grill or close broiler. Cook 2 to 3 minutes, turning pieces. Continue cooking till done, about 3 to 5 minutes on the grill, possibly longer under the broiler.
  • Remove pieces. Slice each breast on the bias about 1/4 inch thick.
  • In a large mixing bowl add the radicchio, bibb lettuce and arugula. Toss well. Add half the warm dressing, and toss again. Place the sliced chicken over the salad and sprinkle with the remaining dressing and basil.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 2 grams, TransFat 0 grams

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