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Spanish Style Chicken Salad
| (Recipe adapted from Gourmet Magazine) |
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For dressing:
2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup olive oil
1/4 cup vegetable oil
3 pounds chicken breasts poached, cubed
1 cup crumbled good quality blue cheese, like Cabrales, Stilton, or Roquefort
6 slices cooked crumbled bacon
Spicy walnut praline (recipe follows)
Romaine lettuce for lining plate
In a small bowl whisk together dressing ingredients. Set aside
In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce.
SPICY WALNUT PRALINE
2/3 cup walnuts, chopped fine
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
6 tablespoons sugar
In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
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