Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
Six Herbs
Art Print
Frean, Jenny
Buy at AllPosters.com
Aromatic Garden
Art Print
Buy at AllPosters.com
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Herbs and Greens, Ferry Building Farmer's Market, San Fransisco, California, USA
Photographic Print
Hogstrom, Inger
Buy at AllPosters.com
La Belle Cuisine
Green Goddess Grilled Chicken Salad
Herbfarm Cookbook:
A Guide to the Vivid
Flavors of Fresh Herbs
Copyright © 2000 by Jerry Traunfeld, published by Scribner
Winner of the James Beard Foundation/
American Express
Best Chef: Northwest/Hawaii
4 servings
“I featured this salad on my luncheon menu when I was chef at Seattle’s Alexis
Hotel in the 1980s. I was interested in serving classic American dishes in an
up-to-date form. In my research I came across James Beard’s recipe for the
original Green
Goddess dressing. I was surprised to find that it originated at
the Palace
Hotel in San Francisco at the turn of the century and was named
after a stage
play. The tangy, creamy, and intensely herbal dressing has
become a favorite of
mine, especially for main-course salads like this one.”
2 cups Green Goddess Dressing [recipe follows]
4 boneless, skinless chicken breasts
(about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
6 cups young salad greens [cookbook includes
suggestions for
The Herbfarm Garden Salad],
or use commercial mesclun mix,
sometimes
called field salad or spring mix
1 ripe avocado, quartered, peeled and sliced
2 medium vine-ripe tomatoes,
cut into 8 wedges each
Optional garnish: tarragon sprigs, snipped chives,
or edible flowers
such as mustard, arugula,
scarlet runner bean, or nasturtium
1. Dressing. Prepare the dressing as much as 2 days ahead
and store
tightly covered in the refrigerator.
2. The chicken. Start a charcoal fire in an outdoor grill or preheat a
gas
grill to medium-high. In a mixing bowl toss the chicken breasts with
the
oil,
garlic, mustard, salt and pepper. Adjust the grill rack 4 inches
from the
fire.
When the charcoal is ashed over and medium hot or
the gas grill
is
preheated,
lay the chicken on the grill and cook un-
covered until the
underside is well
marked, about 4 minutes. Turn
and cook the other
side until
the chicken is firm
to the touch and no
pink remains when
you peek at
the center with the tip of a
knife,
4 to 6 minutes. The
chicken breasts
can also be broiled in the same
manner. Let the
chicken cool slightly
while preparing the greens.
3. Finishing the salad. Wash the salad greens by swishing them in a deep
basin of cold water. Lift them from the water and spin dry or pat dry
in a clean
towel. In a large mixing bowl, toss the salad greens with 1/2
cup of the
dressing until they are well coated. Divide the greens among
4 dinner plates.
With a thin-bladed knife, slice the chicken breasts 1/4
inch thick on a
diagonal. Arrange the slices of chicken on top of the
greens in a fan shape
and
arrange the avocado and tomatoes beside
it. Spoon additional dressing in a band
across the chicken. Garnish
if desired with tarragon, chives, or edible flowers.
Serve the salads
right away. Pass the remaining dressing at the table.
Seafood Variation:
Substitute 12 ounces cooked peeled shrimp or
12 ounces fresh crabmeat for the
cooked chicken.
Green Goddess Dressing
Makes 2 cups
“This dressing was invented at the Palace Hotel in San Francisco at
the turn of
the nineteenth century. The original is a mayonnaise-
based dressing, but mine
is
a lighter version with sour cream or
yogurt. Loads of herbs make it fresh and
vibrant tasting, and a bit
of anchovy lends depth, but the dressing is
wonderfully balanced
and not overpowering. In addition to the dressing for Green
Goddess Grilled Chicken Salad, it makes a fabulous dip for a
platter of
crudités."
3/4 cup (gently packed) fresh French tarragon leaves
3/4 cup snipped fresh chives
3/4 cup (gently packed) fresh flat-leaf parsley leaves
6 anchovy fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil
3/4 cup full or low-fat sour cream or
plain whole-milk or low-fat yogurt
Freshly ground black pepper to taste
Purée the herbs, anchovies, lemon juice, and salt in a food
processor or blender. With the machine running, add the oil in a slow stream.
Scrape
down the sides. Add the sour cream and pepper; process until smooth.
Store tightly covered in the refrigerator for up to 3 days.
Featured Archive Recipes:
Avocado and Chicken Salad
Mediterranean Style
Chicken and Pasta Salad with Spinach
Chicken and Vegetable Pasta Salad
Chicken Waldorf Salad
Cobb Salad (The Brown Derby)
Grilled Beef Tenderloin and
Blue Cheese Salad
Grilled Seafood Salad Niçoise
Oriental Chicken Salad
Orzo and Grilled Chicken Salad
(Chef Keegan)
Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Rites of Spring Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
