Purchase serving bowl here: Crate and Barrel
So this is my very first cooking post on the site. I am not on celebrity chef status, but I know how to go in the kitchen and click some pots together to produce a meal. For the most part I will be posting recipes that I have been using for a lifetime; but occasionally I will all be researching and experimenting. I will post my successes and tragedies here…. and sometimes ask you all for tips and advice. Lastly, all of my recipes will be super easy utilizing items that can be easily found in any grocery store. Personally, I hate when I watch cooking shows and they use a lot of exotic ingredients that are not easy to find, only found in high-end stores, or not on my continent, loll.
Today’s first recipe is a 7 Layer Summer Salad. I chose this salad because when I am hot, I don’t like to eat. New York is currently on its 4th heat wave and I need to replace light snacking with a smart meal that is not heavy. This recipe is fully customizable! I will list seven ingredients that I am fond of in my salads…. as well as post some additional suggestions to give you an idea of where to take this salad.
Cooked Chicken Breast
Honey Roasted Cashews (Crushed)
Note: You can use crab, lobster chunks, fish, turkey, prosciutto, tuna tartare, bacon, almonds, any type of melon, any type of cheese, diced eggs, mixed greens, cucumbers. green or red onions, avocado, etc.
Depending on what ingredients you are using, you will be required to chop, dice, boil, or broil.
Disinfect your counter space down. Wash and dry bowl. Take your chicken breast and cut into pieces. I am actually a fan of cutting my chicken into chunks and throwing those chunks in the blender, and putting it on a low setting that shreds the chicken down to the consistency of tuna. Some people shred by hand, but my blender works just fine.
Base Layer: Spinach
2nd Layer: Cherry Tomatoes
3rd Layer: Shredded Chicken
4th Layer: Mango
5th Layer: Mozzarella
6th Layer: Strawberries
Note: if you finish with the layers and you find that you still have room in the bowl, start layers 1-6 over again. The cashews should always be the top layers for garnish…. or if you are a cashew lover like me, you can add multiple layers of cashews.
7th Layer: Honey Roasted Cashews (Crushed)
In regards to salad… I am type weird when it comes to salad dressing. If you ever catch me at a salad bar, I will be the person mixing dressing to create some sort of freaky combination. Some days I am a Thai Peanut Butter Dressing, or Asian Ginger Sesame Dressing. I think in the spirit I will just post a simple citrus vinaigrette dressing that anyone can make.
Citrus Vinaigrette Ingredients
- 1/4 cup orange juice
- 2 tablespoons balsamic vinegar
- 1/2 cup olive oil
- 1 clove crushed garlic
- 1 teaspoons sea salt
- 1 teaspoon Cayenne Pepper (Optional)
- 1 tablespoon Dijon-style prepared mustard
- 2 teaspoons honey
- 1/8 teaspoon cracked black pepper
In a small jar with a tight-fitting cover, combine all of the ingredients. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Well that’s all for this week… please let me know what you think of the recipe. Also, if you decide to create your own version of this salad, please feel free to send in your pictures. I will post them on the site 🙂