Flags on the Waldorf
Art Print
Hassam, Childe
Buy at AllPosters.com

La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"To make a good salad is to be a brilliant diplomat--the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Cockerel and Hen
Giclee Print
American School
Buy at AllPosters.com

One 4-pound chicken
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup fresh parsley stems
1 tablespoon coarse salt
1/2 teaspoon white pepper
1 cup whole walnuts (about 4 1/2 ounces)
8 ounces snow peas
1 cup mayonnaise (preferably homemade)
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
1 1/2 teaspoons coarse salt
1/2 teaspoon white pepper
2 small tart green apples, peeled, cored, chopped
5 celery inner stalks, chopped
1 small tart green apple

Place chicken, chopped onion, carrot and celery, parsley stems and salt
and pepper in a large pot. Add enough water to cover and bring to sim-
mer. Poach until chicken is cooked through, about 1 hour 15 minutes.
Refrigerate chicken in poaching liquid until cool, several hours or over-
night. Remove chicken from poaching liquid. Strain liquid and reserve
for another use if desired.
Remove skin and bone from chicken. Cut meat into 1-inch pieces. (Can
be prepared 1 day ahead. Wrap in plastic and refrigerate.)
Toast walnuts in heavy small skillet over medium high heat until aromatic, stirring constantly, about 4 minutes.
Blanch snow peas in boiling salted water 1 minute. Drain, refresh under
cold water and drain again. Pat dry. Trim to equal lengths.
Blend mayonnaise, mustard, vinegar, salt and pepper in a large bowl.
Add chicken, chopped apples, and celery and stir to coat. Season with
salt and pepper.
Core but do not peel remaining apple. Cut off both ends. Halve vertically.
Slice lengthwise 1/8 inch thick.
Place 1/4 cup walnuts in bottom of deep 1 1/2-cup bowl. Pack bowl with
1/4 of salad; smooth top to flatten. Unmold salad onto plate, tapping top gently. Repeat 3 more times to make 4 salads.
Stack snow peas vertically around one half of each salad, overlapping slightly. Stack apple slices around other half of each salad. (To save time
and effort, leftover or purchased roast chicken may be used.)
Makes 4 salads.

Featured Archive Recipes:
Gigi's Waldorf Salad
Butterfield's Chicken Curry Salad

Index - Salad Recipe Archives
Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index