1. Brush the steak with 1 tsp oil and season. Heat a frying or griddle pan until very hot then sear the steak for 2 minutes each side. rest for 5 minutes and thinly slice.
2. Mix the dressing ingredients together. arrange the steak and baby gem on two plates, pour over the dressing and scatter with radishes. Read the rest of this entry »

Chicken salad is a classic American sandwich which can be customized to appeal to the pickiest of eaters. Originally the ingredients were basic and could be found in almost every home. Starting with shredded or diced chicken breast meat varying portions of mayonnaise, chopped celery, salt and pepper combined until the recipe tasted just right. Mom’s famous recipe has evolved into a complement free for all. In the South, people add chopped apples, diced sweet pickles, and a squirt of lemon juice to achieve a sweet and savory taste. For a little extra kick Texas and New Mexico have been known to add jalapeno peppers and a pinch of chili powder.

Moving north the recipe morphs into a comfort food, using ingredients found in kitchens across the United States. Fresh lemon juice is a staple of New England and North Eastern recipes, also adding diced dill pickles and a touch of mustard for flavor and a thick consistency. Mustard can be used in larger quantities for those who prefer less mayonnaise.

A summer inspired combination is adding peeled and diced apples to lightly salted or caramelized walnuts. The sweet, juicy tastes enliven a chicken salad sandwich and go perfect with a warm, sunny day. The crunch of the walnuts complements crisp celery and juicy apples.

On the lighter side of the chicken salad spectrum is the delicious and healthy light mayonnaise recipe. Substituting low-fat or no fat mayonnaise for regular mayonnaise is a healthy way to enjoy chicken salad. Add a sliced carrots, celery, and pine nuts on a several grain slice of bread for a well balanced sandwich, filled with all the major food groups.

An emerging style of chicken salad is the meshing of chicken salad and egg salad into one. Putting equal parts egg and chicken is the perfect way to reduce the amount of mayonnaise needed without making a dry sandwich. The egg and chicken sandwich does taste very good with pickles and celery as well. Read the rest of this entry »

This is a nice stand by itself salad that you regularly find at cookouts in France. I think most people just throw in whatever they have on hand. It’s a great use-up-the-leftovers salad. The following recipe uses the most popular ingredients. Feel free to play around, adding and subtracting where you see fit. Also, don’t be surprised to find children gobbling this one up and asking for seconds.Also it’s a great way to be using up any leftovers whether they be leftover plain rice or vegetables. Even in wintertime you can throw together this type of salad on a low-key evening, serve with some soup and hot-out-of-the-oven fresh bread. It makes a great meal. Any leftovers travel well in brown bags and lunch boxes.The thing is that kids really do love this salad and any version you try and come up with. It’s true that vegetables like avocados, corn, tomatoes and diced carrots are child-friendly. You will be surprised how many little ones dig in on this type of “salad”.Of course you can always give it more substance by adding any leftover meats you have on hand. Left over roasted chicken or pot roast really add flair to this salad, completely changing the flavor of the entire salad.Make it in advance and let it sit in order for the flavors to blend. You will thoroughly enjoy this low key, yet tasty rice salad recipe. It’s that French flair, I know. I know. Maybe it’s in the dressing or the fact you can just use whatever to make it.Whatever way you toss it, this salad will be a crowd-pleaser.

• 4 cups cooked rice, any type
• 1 avocado
• 2 tomatoes
• 1 cup corn
• 1 small shallot finely chopped
• 1-2 hard boiled eggs, chopped or sliced Read the rest of this entry »