Austrian Caesar Salad

From Recipes Wiki, the recipe book anyone can contribute to!

Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

Vinaigrette

• 1/2 cup Dijon-Style Mustard
• 1/2 cup Canola Oil
• 1/2 cup Red Wine Vinegar
• salt and freshly ground Pepper to taste

Salads

• 4 Chicken Breasts
• salt to taste
• 1/2 cup mixed chopped Herbs (Parsley, Basil, Thyme, and Rosemary)
• 2 tablespoons Virgin Olive Oil
• 1 head Iceberg Lettuce
• 1 bunch Watercress
• 1 tablespoon Pumpkin Seed Oil
• 2 ounces freshly-grated Parmesan Cheese
• 2 cups large Bread Croutons

[edit] Directions

To make the Vinaigrette:

• Combine all ingredients in a covered jar and shake until blended.
• The vinaigrette may also be made in a processor or blender, do not over mix.

To make the salad:

• Remove the Skin and bones from the breasts.
• Season them with salt; coat with the herbs.
• Warm the Olive Oil in a large Skillet over medium-high heat and sear the breasts for 1 minute on each side.
• Reduce heat to medium and cook 7 to 10 minutes, turning once, just until the juices run clear.
• Remove and let cool enough to handle.
• Cut into 1/2-inch slices, keeping all the slices from each breast together.
• Wash and break up the Lettuce.
• Toss with the Vinaigrette and arrange on chilled plates, covering the plates completely.
• Place all the slices from one breast around the lettuce one of the plates of lettuce; repeat with remaining slices.
• Place one-fourth of the Watercress in the center of each salad.
• Drizzle Pumpkin Seed Oil over the salads.
• Sprinkle each with Parmesan Cheese and Croutons.

[edit] Other Links

[edit] See also