Warm Vanessa Salad - Recipelink.com

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Book Description

You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions.

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Empire Kosher Chicken Cookbook : 225 Easy and Elegant Recipes for Poultry and Great Side Dishes

Authors: ARTHUR BOEHM

Date: March 1999

ISBN: 0517708639

Publisher: Clarkson Potter

Hardcover

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Warm Vanessa Salad
Recipe from: Empire Kosher Chicken Cookbook
by ARTHUR BOEHM
Cookbook Heaven at Recipelink.com

Vanessa was a wonderful restaurant in Manhattanís Greenwich Village. It was the place where I first experienced warm chicken salad and the excitement of walnut oil. This salad, my version of the Vanessa specialty, combines chicken with walnuts, mushrooms, and fresh tarragon. Served over slightly wilted greens, itís a flavorful dish that makes a great simple meal, and one that can he prepared in minutes.

Serves 6

2/3 cup walnut oil
1 1/2 pounds chicken cutlets, cut lengthwise into 1/2-inch-wide strips
9 cups mixed salad greens, such as Boston, red leaf, romaine, watercress,
and/or baby spinach leaves
1 tablespoon finely minced shallots
1 cup thinly sliced fresh mushrooms
3/4 cup walnut halves
1/2 cup minced roasted or pimento
Salt and freshly ground black pepper
1/3 cup sherry wine vinegar
1 teaspoon fresh tarragon leaves, or 1/4 teaspoon dried and crumbled

In a skillet large enough to accommodate the chicken in one layer; heat the oil over medium-high heat. Add the chicken and brown quickly on both sides, about 4 min-utes. Do not allow the chicken to cook through.
Distribute the greens evenly on a large platter. Remove the chicken from the skillet and reserve. To the skillet add the shallots, mushrooms, walnut halves, and roasted pepper. Season to taste with the salt and pepper and saute, stirring, about 1 minute. Add the chicken, saute 1 minute more, and add the vinegar and tarragon. Toss the ingredients together and remove from the heat.
Spoon the chicken mixture over the greens in a circular pattern and serve.

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