Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
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Body+Soul, July/August 2005
- Yield Serves 4
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Ingredients
- 1 cup loosely packed fresh basil leaves
- 3 tablespoons balsamic vinegar
- 1 medium garlic clove, minced or pressed
- 1/2 cup extra-virgin olive oil
- 1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
- 1 small head radicchio, quartered, core removed, thinly sliced
- 1 small head Boston lettuce, washed, dried, torn into bite-size pieces
- 1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
- 1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
- 1/2 small red onion, thinly sliced lengthwise
- 1/2 cup walnuts, toasted and coarsely chopped
- Sea salt
- Ground black pepper
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1 large endive, leaves separated, washed and dried
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 2 cups low-sodium chicken broth or water
Directions
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Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
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Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
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In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.
AFTER READING THE INGREDIENTS, SHOWED MY HUBBY WHO SAID "WOW! THAT LOOKS GOOD" AND OFF TO STORE HE WENT. GUESS WHAT WE ARE HAVING FOR DINNER? THANKS MARTHA