Chicken salad with spinach and bacon
"Nigella Fresh" by Nigella Lawson
Ingredients
1 teaspoon olive oil (not extra-virgin)
8 ounces bacon strips, snipped into pieces
7 ounces young spinach leaves
1 cold, cooked whole chicken breast, sliced or shredded
1 tablespoon red wine vinegar
Preparation
Put the teaspoon of oil in a heavy-bottomed frying pan over a medium to high heat and when it's warm add the bacon pieces and fry until crispy, letting them ooze their salty juices into the pan; this will be the gloriously oily basis for the dressing later.
Toss the spinach leaves and chicken together in a bowl and when the bacon pieces are cooked, take the pan off the heat and add them, too, transferring them with a slotted spatula, leaving the fat in the pan. Now stir the red wine vinegar into the pan, letting it hiss, bubble up and mix, and pour this on top of your salad. Quickly toss to mix: c'est ca.
Serving Size
Serves 2-3
Golden jubilee chicken salad
"Nigella Fresh" by Nigella Lawson
Ingredients
1 mango, cut into approx. 1/2-inch cubes
1 scallion, finely chopped
1 - 2 red chillies (to taste), seeded and finely chopped
Juice of 1 - 2 limes (to taste)
1 cold, cooked whole chicken breast, cut into chunks
1 Little Gem or small Boston lettuce, sliced or shredded
1 large handful fresh cilantro, chopped
1 teaspoon peanut oil
Few drops toasted sesame oil
Preparation
Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.
I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine. Add the oils and toss again, then decant onto a large serving plate and sprinkle over the remaining bit of cilantro.
Serving Size
Serves 2-3
Caesar Cleopatra salad
"Nigella Fresh" by Nigella Lawson
Ingredients
2 romaine lettuce hearts or 1 romaine lettuce head
1 egg yolk
2 - 3 tablespoons extra-virgin olive oil
Juice of half a smallish lemon
Few drops of Worcestershire sauce
3 tablespoons freshly grated Parmesan
1 cold, cooked whole chicken breast, preferably grilled
Half an avocado (optional)
Preparation
Tear the lettuce into large chunks and arrange on a plate. Mix up the dressing by whisking the egg yolk in a bowl and carry on whisking as you add the oil slowly. Whisk again, adding the lemon juice and Worcestershire sauce, and pour over the lettuce, then toss well, preferably with your hands, so that all the leaves are coated.
Sprinkle over 2 tablespoons of the Parmesan and toss again. Cut the chicken into fat strips and add to the salad, along with the sliced avocado half, if you're using it. Toss again, then sprinkle over the final tablespoon of Parmesan.
Serving Size
Serves 2
Chicken, almond and parsley salad
"Nigella Fresh" by Nigella Lawson
Ingredients
1 cold, cooked whole chicken breast, sliced and shredded
Couple of handfuls fresh flat-leaf parsley
1 tablespoon or so extra-virgin olive oil
Juice of half a lemon
Maldon or other sea salt
Scant 1/4 cup or so slivered almonds, toasted
Preparation
Using your hands, mix the chicken and parsley together in a large bowl or on a large plate. Dribble over the olive oil and, still using your hands, toss to mix.
Now squeeze over the lemon juice, sprinkle over the salt and tip in most of the toasted almonds and toss again. Sprinkle over the remaining almonds, and your work here on earth is done.
Serving Size
Serves 1-2
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