From Daryl: I was lucky enough to enjoy this salad on a trip when I visited family up north. We ate at a charming restaurant in Portola Valley, an area just north of San Jose, set in the woods.
What made the salad so savory was the dressing. Of course, I forgot to ask the restaurant for the recipe, so I had to search the Internet for something similar when I got home. I think I nailed it. What really makes the salad shine is the blue cheese. Make sure you get a good quality cheese. I adore Point Reyes Farmstead cheeses.
As their website states: "The first ingredients are native grass and cool ocean air. Some say they can taste it." I'd agree. Check out their site and look for their products.
Champagne Vinaigrette
(makes 1 cup)
Ingredients for dressing:
1 garlic clove, finely chopped
2 tablespoons Dijon Mustard
1/4 cup champagne vinegar (if you don’t have,
use white wine vinegar)
2 tablespoons fresh lemon juice (1 whole
lemon)
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
(about 10 grinds)
1/2 cup extra virgin olive oil
In a medium size bowl, whisk all the ingredients. I mean whisk! Really stir it up so the ingredients will emulsify. This means to blend two ingredients that usually don't like to go together, like oil and water, or in this case champagne. Store unused portion in the refrigerator.
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| Not the prettiest picture but you get the idea... |
Ingredients for salad:
(Figure for each person...)
1/2 cup grilled chicken breast, diced * see cooking instructions below
1 tablespoon olive oil
1/4 - 1/2 cup blanched asparagus, diced * see
cooking instructions below
1 - 2 cups Romaine lettuce chopped
2 - 4 baby tomatoes, sliced
2 - 4 slices cucumber
2 - 4 tablespoons blue cheese * I used Point
Reyes Farmstead – yum!
To cook the chicken:
Pound chicken breasts on a cutting board. Heat oil in a frying pan. Grill the chicken
on medium high for 4 minutes on each side. Cover with a lid. This spits! Remove chicken and set on a paper towel. Let
cool.
To cook the asparagus:
Bring a small pot of water to a boil. Toss in
the diced asparagus. Cook for 1-2 minutes. Pour off hot water and cover
asparagus with cold water and ice to stop the cooking process. When ready, pour
off the water.
Meanwhile, assemble the salad. In a large bowl, toss the diced chicken,
diced asparagus,
lettuce, tomatoes, cucumber, and blue cheese
with 1-2 tablespoons of dressing per serving.
Go lightly. You can always add more.
This may be served as an appetizer or entrée. Enjoy.
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