Best Smoked Chicken Endive And Walnut Dressing Recipes

SALAD OF SMOKED CHICKEN AND LOBSTER WITH A WALNUT-OIL DRESSING

Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips
4 scallions, cut to the same length as the cucumber sticks
1 head curly endive or chicory, cored and cut into very fine shreds just before use
1 1/2 cups peeled, seeded tomatoes, cut into very thin strips
1 lemon rind, blanched and cut into very thin strips
1 smoked chicken breast, skinned, boned and cut into very thin strips
2 cups cooked lobster tail, cut into bite-sized pieces
Salt to taste, if desired
White pepper to taste
6 ounces (3/4 cup) walnut-oil dressing (see recipe)
1 pear, peeled, poached, cut into quarters and core removed
Corn-salad or field-salad (mache) leaves
3/4 cup peeled, seeded and diced tomatoes

Steps:

Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing. Sprinkle with salt and white pepper to taste. Divide among four small salad plates.
Arrange the pieces of pear around the plates. Dip the corn-salad leaves in dressing. Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 40 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 929 milligrams, Sugar 9 grams, TransFat 0 grams

ESCAROLE-APPLE SALAD WITH WALNUT DRESSING

Escarole-Apple Salad with Walnut Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/4 cup apple cider vinegar, 3 tablespoons chopped walnuts, 2 teaspoons dijon mustard, 1 teaspoon honey and 1/2 teaspoon kosher salt in a blender until smooth. Slowly add 1/3 cup olive oil with the motor running; blend until creamy. Combine 1 torn head escarole, 1 thinly sliced fennel bulb, 2 thinly sliced apples and/or pears, 1 cup fresh parsley, ½ cup chopped walnuts and 1/4 cup minced chives in a large bowl. Add the dressing, season with salt and pepper and toss.