Hello, [salad] lover

Ok. So even though all I really want to do is continue my rambling of why Edward Cullen is an amazing, chivalrous, quintessential romantic who I wish could just hook up a few pointers to my husband now and then [and possibly recite some lines from any four of the Twilight books to yours truly] I will digress. Cool off a bit... and just munch on some salad.

Not as much fun, BUT this salad is bangin' if there ever were such a description of rabbit food. It has a little kick, a whole lotta gah-lic, and it's healthy so you don't have to feel guilty licking out the bowl. Not that I do that.

I cannot take credit for this Rachael Ray creation, but it's still my go-to salad and being that it's summer and I miss Austin Texas yet again, cheers to this fine Caesar.

Tex-Mex Grilled Chicken Caesar [serves 4]
2 T chili powder
1 teas. Ground cumin
½ cup EVOO
1 ½ lbs. boneless, skinless chicken breast
5 garlic cloves, 1 clove cracked from skin, 4 cloves finely chopped
3 cups cubed sourdough bread (half around loaf)
1 cup grated Parmigiano-Reggiano
3 anchovy fillets, drained, finely chopped
½ teas. Crushed red pepper flakes
1 ripe avocado
Zest and juice of 2 limes
1 T Dijon mustard
2 teas. Worcestershire sauce
2 T chopped fresh cilantro
Coarse black pepper
2 large romaine lettuce hearts, coarsely chopped

Preheat the oven to 375 degrees, and preheat a grill pan or outdoor grill on high.

In a shallow dish, combine 1 T chili powder, the cumin, 2 t of the EVOO and some salt. Add the chicken cutlets and coat in the seasoning. Transfer the cutlets to the grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice into very thin strips.

While the chicken is grilling, rub the inside of a salad bowl with the cracked clove of garlic. Set aside. Then place the cubed bread in a clean bowl with the garlic clove and drizzle about 3 T of EVOO and the remaining T of chili powder over the cubed bread. Toss with about ½ cup of the grated cheese and toss to coat thoroughly. Spread the croutons evenly on a rimmed baking sheet and bake until crisp and golden, 10 to 15 minutes.

To make the dressing, place the remaining ¼ cup of EVOO in a small pan with the anchovies, red pepper flakes, and the finely chopped garlic. Stir together over very low heat until the anchovies melt. Remove from the heat and cool.

To prepare the avocado, cut all around the circumference of the ripe avocado, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit, scoop the flesh out in one piece from both halves, and cut into bite-size pieces.

In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard, Worcestershire, cilantro, salt, and pepper. Whisk in the cooled EVOO with the anchovies and garlic. Add the romaine to the bowl, followed by the croutons, avocado, and the remaining ½ cup grated cheese. Toss the salad to coat, adjust the salt and pepper, and top with sliced chicken.


Like I said... bangin'.

Roasted Winter Salad

Roasted Squash Salad with Blue Cheese Vinaigrette Salad [serves 6]
Salad
1 [3lb.] butternut squash, peeled and cut into 1" dice
1 small red onion, cut into 1/2" slices
EVOO
Salt & Pepper
6 oz. package of baby spinach [8 c]
½ c. pecans, toasted and roughly chopped
1/3 c dried cranberries
Vinaigrette [yields ½ c.]
3 T Blue Cheese
1 T White Wine Vinegar
1 ½ T EVOO
2 T water
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
Dash of salt

Preheat oven to 350 degrees. While your oven is preheating, throw pecans into a roasting pan to allow them to toast and bring out flavors. In about 10-15 minutes you will smell their fragrance which is when you'll want to remove them to cool. Transfer and reserve pecans for later. Place diced squash into roasting pan, and liberally drizzle with EVOO and season with S&P in a single layer. Stir to coat and combine. Place onion on same sheet and season in same manner with EVOO and S&P but keep separate from squash since the onions will finish first.

While the onions and squash roast, add all dressing ingredients in the bottom of a large salad bowl and whisk. Add spinach and toss to combine. Set aside.

In about 15 minutes your onions will be complete when they begin to look translucent. Remove onions and transfer to a medium bowl to cool. Continue to roast squash for another 15-20 minutes. Place squash together with onions in the bowl, lightly mix, and allow the flavors to combine while they cool. I prefer to cool the mixture so the salad does not wilt.

When the squash mixture is cooled, lay it over the dressed baby spinach. Add pecans and cranberries over top for a gorgeous presentation. Admittedly this recipe is my version of my boss' salad [Riverdale Manor]]they serve and it's awesome. She recently told me it was their own version of a recipe found on Southern Living which is where I retrieved the vinaigrette recipe which I could not decipher on my own. I would eat it any day of the week over any cut of cow. Well maybe not over a filet, but it is just that good.

Enjoy!