Chickpea Pancetta Salad With Cran Orange Vinaigrette Recipes

CHICKPEA PANCETTA SALAD WITH CRAN-ORANGE VINAIGRETTE

Steps:

• Place the first eight ingredients in a blender; cover and pulse until smooth. While processing, gradually add oil in a steady stream., In a small bowl, combine the beans, red pepper, cranberries, onions, basil and parsley. Pour 1/3 cup dressing over bean mixture; refrigerate for at least 1 hour. Refrigerate remaining dressing., In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a large bowl, combine salad greens and 1/4 cup dressing; toss to coat. Divide among eight salad plates. Top with bean mixture, pancetta and walnuts. Top with oranges. Serve with remaining dressing.

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Steps:

• In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
• In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
• Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.

PANCETTA-WRAPPED CHICKEN ON ARUGULA-FENNEL SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 375°F.
• In a food processor combine the basil, parsley, garlic, orange zest, and salt and pepper. With the processor running, stream in about 1/4 cup of the EVOO. Process until it looks like a paste. Pour the herb mixture into a shallow dish. Add the chicken breasts and toss to coat the chicken completely. Unwind a slice of the pancetta and wrap it around the center of an herb-coated chicken breast. Repeat with the remaining chicken breasts.
• Heat a large, heavy-bottomed skillet with a heat-safe handle with 2 tablespoons of the remaining EVOO (twice around the pan) over medium-high heat. Once you see the oil ripple, add the wrapped chicken breasts and brown for 2 minutes. Flip the chicken breasts and continue to brown for about 1 more minute. Transfer the skillet to the preheated oven and roast for about 10 minutes, or until the chicken is cooked through.
• While the chicken is cooking, prepare the salad. Add the juice of the orange, Dijon mustard, and red wine vinegar to a small bowl. Whisk in the remaining 1/4 cup of EVOO (eyeball it). In a salad bowl combine the thinly sliced fennel with the arugula. Add the dressing and toss to coat. Season the salad with salt and pepper to taste.
• Slice the chicken wrapped in pancetta on an angle. Arrange the sliced chicken on top of a pile of the salad and serve.
• If you do not have a processor, use your blender for this herb sauce. If you don't do kitchen machines, you can finely chop all the herbs and garlic together until you run out of patience for the task. Transfer the garlic-herb paste to a bowl and mix in a little EVOO.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
• In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
• In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.