Bistro Chefs Salad Recipes

BISTRO SALAD

Bistro Salad image

This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.

Provided by Chef Decadent1

Categories < 60 Mins

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs new potatoes
1 red pepper
3 cups butter lettuce
2 cooked chicken breasts
1/2 cup sour cream
1/4 cup white wine vinegar
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
2 tablespoons parmesan cheese

Steps:

Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6

BISTRO SALAD WITH POACHED EGGS

Bistro Salad with Poached Eggs image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
8 ounces haricots verts or green beans, trimmed
4 slices thick-cut bacon, cut into 1/2-inch pieces
3 tablespoons white wine vinegar
2 teaspoons dijon mustard
2 heads frisee, torn (about 8 cups)
1 head Belgian endive, halved lengthwise and thinly sliced
3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination)
1 small shallot, minced
Freshly ground pepper
4 large eggs
1/2 baguette, sliced and lightly toasted

Steps:

Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.

Nutrition Facts : Calories 440 calorie, Fat 18 grams, SaturatedFat 6 grams, Cholesterol 205 milligrams, Sodium 970 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 21 grams

BISTRO SALAD

Bistro Salad image

Make and share this Bistro Salad recipe from Food.com.

Provided by ChefMeli2544

Categories Salad Dressings

Time 8m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 fluid ounces champagne vinegar
1 ounce mustard
1/2 tablespoon sugar
3 shallots, minced
9 fluid ounces extra virgin olive oil
3 fluid ounces walnut oil
1/4 ounce fresh dill, chopped
1/4 ounce flat leaf parsley, chopped
1 tablespoon chives, minced
salt and pepper
2 bunches frisee
4 ounces Baby Spinach
4 ounces blue cheese
4 ounces brown sugar crusted bacon
4 quail eggs

Steps:

Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
Add in herbs and adjust seasonings.
Then toss with salad
Plate with bacon and Bleu Cheese on top.
Place sunny side up quail egg on top of salad.

Nutrition Facts : Calories 991.2, Fat 103.5, SaturatedFat 20.1, Cholesterol 116.5, Sodium 751.3, Carbohydrate 6.8, Fiber 1, Sugar 2.1, Protein 12.1

GOAT'S CHEESE & BISTRO SALAD

Goat's cheese & bistro salad image

By grilling some bread and tossing together a simple salad, a piece of cheese becomes a course in itself

Provided by Barney Desmazery

Categories Dinner

Time 10m

Number Of Ingredients 7

Ingredients

1 little goat's cheese , such as Crottin de Chavignol, about 150g
4 thin slices walnut bread
handful lamb's lettuce or watercress
small handful walnut pieces
1 small shallot , finely chopped
1 tbsp walnut or olive oil
1 tsp sherry vinegar

Steps:

Take the cheese out of the fridge at least 1 hr before serving. Brown the bread in a toaster until crisp. While the bread is toasting, toss all the salad ingredients together. Serve the salad on the same plate as the cheese and toast.

Nutrition Facts : Calories 419 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 19 grams sugar, Protein 14 grams protein, Sodium 1.16 milligram of sodium

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