Chef's salad
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 513, total fat 30 G., saturated fats 9 G., proteins 26 G., carbohydrates 34 G., fiber 2 G., cholesterol 265 mg, sodium 1346 mg, sugar 0 G.
Calories 513, total fat 30 G., saturated fats 9 G., proteins 26 G., carbohydrates 34 G., fiber 2 G., cholesterol 265 mg, sodium 1346 mg, sugar 0 G.
American Chef's Salad is a quick and delicious dish filled with fresh, juicy vegetables, herbs, deli meats, cheese, and eggs. It's quite filling and can be served as a main course, or for a light dinner. The highlight of this recipe is the poached egg, which gives the salad an elegant, restaurant-style look. It's layered atop a mixed salad greens in a vinaigrette dressing, along with tomatoes and strips of Black Forest ham, and then slit open to reveal its delicious, runny yolk. The salad is also topped with a toasted slice of baguette and Brie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons white wine vinegar
- 110 g Brie cheese, sliced
- 2 pieces of baguette, 15 cm long, cut in half horizontally and toasted
- 1/3 cup chopped fresh basil
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- 4 large eggs
- 1 package (150 g) of mixed salad greens
- 1 small head frisée, torn into bite-size pieces
- 1 large tomato, cut into wedges
- 220 g thick slices of Black Forest ham, cut into strips
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Recipes with similar ingredients: salad mix, frisée salad, tomatoes, eggs, ham, Brie cheese, Dijon mustard, basil
Cooking the dish according to the recipe:
- Pour 5 cm of water into a wide, shallow saucepan. Add 0.5 tbsp of vinegar and bring to a gentle simmer.
- Meanwhile, arrange the Brie slices on the baguette slices and sprinkle with about 1 tablespoon of basil. In a large bowl, combine the mustard, the remaining 1.5 tablespoons of vinegar, 0.5 teaspoon of salt, and black pepper to taste. Gradually whisk in the olive oil until the dressing is smooth.
- Crack each egg one at a time into a small bowl or cup, then carefully drop them into the boiling water. Cook until the whites are set but the yolks are still runny, 2-3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain slightly.
- Add the salad greens, frisee, and remaining basil to the bowl with the dressing and toss; season with salt and pepper to taste. Divide the salad among bowls and top with the tomatoes and ham. Season the eggs with salt and pepper and top each serving with a slice of the salad. Serve with baguette slices.
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