Good things to eat

Man salad

The Chef always gets a bit panicky when he hears he’s getting salad for dinner.

But here is a satisfying salad that fill up even the hungrier of fellas.

Start by heating your oven to about 350.  Unless you already happened to have this stuff  cooked and kicking around in the fridge waiting for someone to do something with it!

You will need:

  • Hard boiled eggs ( two per person)
  • cooked and cooled strips of bacon ( at least two strips per person, more if you love it)
  • cooked chicken breasts ( one per person, more if there are hungry people)
  • some creamy strong flavoured cheese like blue or Boursin
  • candied pecans
  • a bunch of lettuce greens of your choice ( today I just used the boxed organic stuff)

So hard boil the eggs, cool and peel them.   Meanwhile, roast the chicken breasts as you might do from time to time.   I just popped them in the oven in a baking dish with a drizzle of olive oil, a few splashes of chicken stock to keep em moist, and then a few quick sprinkles of Montreal steak spice, oregano and smokie paprika.  But what ever you have is fine, even plain will do.

Meanwhile cook up some bacon.  For this kind of thing I like to do it on a tray with parchment paper in the oven…..you can do more pieces quickly and it helps them stay flat.  In fact and this is a Chef trick you can put another tray on top of them so they will stay super flat…..but that’s only when you really need some fancy bacon! 

While all of that is going on, put some pecans in a bowl and then add a good slosh of either maple syrup or agave  ( natural sweetener product) over them and then some chili powder, dried garlic,salt and pepper and stir them up until well coated and then put THEM on a parchment covered tray.  And pop these in the oven when the chicken and bacon come out.   But be sure to turn down the temp to about 250 so they don’t burn.  Keep a close eye on them, they will be done quickly!

Sweet and spicy pecans

May I suggest that you make a bunch of these if you can and keep them in an air tight container.  They are great tossed on all kinds of things or just as a yummy snack!

When the chicken comes out of the oven, cut it into nice chunks and then put it back in the baking pan and toss it around in whatever cooking juice is there to add extra flavour.

When the bacon is cooled enough to touch chop it into half inch bits.

Get your pecans out of the oven.

Meanwhile, wash and spin your greens and put them all into a large bowl.  Large enough that we can dress them in the bowl and then plate them up.

You can use your favorite dressing recipe but on this occasion I used:

  • a shot of maple syrup ( or honey or agave)
  • a spoonful of Dijon mustard
  • a dash or two of Worcestershire sauce
  • balsamic vinegar
  • olive oil
  • salt & pepper

All in the proper proportions of salad dressing depending on how much salad you are making!

Alright, I think we are ready to go to the plate.

We start with the greens tossed in dressing covering most of your plate as the “bed”.

Then the chicken bits and eggs and bacon ( all decoratively placed of course!)

Then sprinkle with the pecans and bits of cheese.

Give it all a few grinds of black pepper and a very quick drizzle of olive oil……and there you have it!

Salad fit for a KING!!

"Man" salad

 

 

 

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Comments on: "Man salad" (1)

  1. Reblogged this on what have we got here? and commented:

    Re-run Wednesday

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