Saturday, April 23, 2011

Rainy Day Warm Salad Trinity

Yesterday was a weird day, and weird days call for a combination of comfort and creativity. Cold and rainy, making the earth below an extravagant sight of bold colors, I felt dinner should embody that. I wanted comfort, but I wanted something light. I wanted layers with compatible tastes, but to have something different with each bite.

I don’t know about you, but a warm salad was exactly what the Morri ordered.

I combined three warm salads and layered them into one delish bowl: chicken, potato, and veggies. Next time I plan on making a hollandaise sauce for the top, but the parental units enjoyed a dollop of mayo with tarragon flakes just the same.

Rainy Day Warm Salad Trinity

10 Chicken tenderloin pieces, steamed and cute into bite-sized pieces
2 Russet potatoes, peeled, cubed and boiled until soft
3 c. Frozen French green beans
2 Carrots, peeled and julienned
1 Yellow bell pepper, thinly sliced
1 Leek, cut long ways in half, then into chunks
2 Garlic cloves, coarsely chopped
1 tbsp. Dijon mustard
1 tsp. Tahini
3 tbsp. Olive oil
Salt, to taste
Mayonnaise (with tarragon), as garnish (optional)

In a steamer, cook the chicken until fully cooked.
Once cooled to a safe handling temperature, cut them into bite-sized piece and set aside.

In a medium-sized pot, place the potatoes (peeled and cubed) into salted water that just covers the pieces.
Let the water boil until the chunks are cooked through but not mushy.
Drain and set aside.

Preheat the oven to 375°F.
Place the frozen green beans, the julienned carrots, the thin pepper pieces, the leek chunks, and the garlic onto a greased baking sheet. (Make sure that the veggies are laid flat and not on top of one another.)
Sprinkle salt on top.
In a small measuring cup, combine the Dijon mustard, the tahini, and the olive oil.
Mix until thoroughly combined and pour the mixture on top.
Place in the oven for 45 minutes, up to an hour, until the carrots are soft and some browning has occurred.
Pull out of the oven, and layer the bowls with the potatoes on the bottom, the veggies in the middle, and the chicken on top.
Dollop some mayonnaise on top of the chicken, with a sprinkle of tarragon for flavor.

Serves 3.

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