Best Bistro Salad A La Cafe Flo Recipes

BISTRO CHEF'S SALAD

Steps:

• Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
• Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.
• One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
• Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces.

BISTRO SALAD

Steps:

• Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
• Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
• Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

FRENCH BISTRO SALAD

Steps:

• Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
• Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
• Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
• Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

BISTRO SALAD

Steps:

• Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
• Add in herbs and adjust seasonings.
• Then toss with salad
• Plate with bacon and Bleu Cheese on top.
• Place sunny side up quail egg on top of salad.

TOMATO AND AVOCADO SALAD A LA CARIBE

Steps:

• In a medium bowl, combine tomato, avocado, and green onions. Toss gently.
• In a small bowl, combine remaining ingredients. Mix well and add to tomato mixture. Mix gently until thoroughly blended.
• Chill several hours to blend flavors.
• NOTE: preparation time does not include chilling time.