Composed Salad Paloise Recipes

COMPOSED MEDITERRANEAN CHICKEN SALAD

Steps:

• 1. Preheat a grill to medium-high.
• 2. Whisk together the 1/2 cup oil, vinegar, parsley, garlic and 1/4 teaspoon each salt and pepper until combined. Set aside.
• 3. Toss the chicken with 2 tablespoon of the oil and the lemon juice and sprinkle all over with salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle salt and pepper on both sides.
• 4. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12 minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant, flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the eggplant and the cheese into 1/2-inch pieces.
• 5. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken, eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve.

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

CLASSIC BEARNAISE AND PALOISE SAUCES

Steps:

• Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees F., about 25 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
• Combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). Strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
• Whisk in the yolk, and place over medium-low heat. Stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Bearnaise" recipes), it will taste raw.
• Dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
• Add the cayenne pepper, taste for seasoning, and stir in the herbs. To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
• For Paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
• If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

COMPOSED GREEK SALAD

Steps:

• Arrange artichokes, cucumbers, tomatoes and olives in separate sections of platter.
• Top with thin slices of bell pepper and onion.
• Whisk oil, vinegar, oregano, lemon juice, and lemon peel in small bowl to blend.
• Season with salt and pepper to taste.
• Pour dressing evenly over salad.
• Sprinkle with Feta cheese.
• Serve.

SALADE COMPOSEE (MIXED SALAD)

Steps:

• The day before, mix heavy cream and buttermilk. Leave it at room temperature (approximately 70 degrees Farenheit) covered with a cloth until it thickens (10 to 15 hours). Place in refrigerator.
• Wash and tear lettuce. Wash and slice celery, tomatoes and radishes.
• Peel apples and slice into thin wedges. Coat with lemon juice to prevent discoloring.
• Mix all ingredients in a bowl.
• In separate bowl, mix mustard, cream, vinegar and sal t and pepper. Pour dressing over portions before serving.