Fresh Salad with Fennel & Parsley

With another hot day in the books, it is too hot to be doing anything. This salad is light and refreshing and perfect for the day. The fennel is crisp and the watery Boston lettuce is sure to keep you well hydrated. A no-fuss vinaigrette is the perfect dress for this simple salad. Pick up a rotisserie chicken from your local grocer to turn this into a complete meal with minimal effort (and heat).

Recipe yields 6 servings

Ingredients
2 fennel bulbs
2 cups Italian parsley
1 head green Boston lettuce

Dressing:
2 tbsp lemon juice
2 tsp honey
2 tbsp extra virgin olive oil
2 tbsp canola oil
Salt & freshly ground black pepper, to taste

Peel the leaves off the lettuce and give them a rough chop. Rinse and dry in a salad spinner before adding to a large salad bowl. Slice the fennel bulbs in half, lengthwise. Slice as thinly as possible and add to the bowl.

Rinse and dry the parsley. Remove the stems and throw into the bowl.

Toss together all the ingredients.

In a small bowl, whisk together the lemon juice and honey. Slowly add the oils and continue to whisk until incorporated. Add salt and pepper to your liking. Drizzle the salad with your dressing and toss to coat. Serve and enjoy!

Insalata Caprese

So simple and easy but yet so delicious. This Italian staple is perfect for a spring/summer appetizer. It is refreshing and comes together in no time. You don't need any special appliances and no cooking required. This is perfect for a lazy, laid back day.

Recipe yields 4 servings

Ingredients
1/2 lb fresh mozzarella
1 beefsteak tomato
4 large basil leaves
1/4 cup extra virgin olive oil
Salt & freshly ground black pepper, to taste

Slice mozzarella into 1/4" slices and similarly prepare the tomato.

Arrange tomato slices on a serving platter. Top each with a slice of mozzarella. Then add on a basil leaf.

Drizzle the platter with olive oil and sprinkle on a pinch of salt and pepper. Pure perfection. Enjoy!

Tri-Colore Chicken Milanese

Today I have some big news to share with everyone, I have purchased my own domain name! Now all you have to do is go to www.theonebehindtheapron.com and you will be directed to my blog. Thanks for all your continued support.

Chicken Milanese is one of my favorite dishes because it is so quick and easy to make and it is so light and refreshing. I often top my chicken with a tri-colore salad to get the strong flavors from the different lettuces, but a regular romaine salad will also work.

Recipe yields 4 servings

Ingredients
4 chicken breasts (I used 8 thinly sliced)
1 cup breadcrumbs (I used 1/2 cup regular and 1/2 cup Panko)
1 large egg
1 tbsp all-purpose flour
1 head radicchio
1 head endive
6 oz baby arugula
1 cup shaved slices of Parmesan
1 cup balsamic vinaigrette dressing

Preheat the oven to 375F degrees. Set up your breading station with breadcrumbs in one bowl, egg in another bowl and flour in a third bowl.

For each piece of chicken, coat first with flour, shaking off any excess. Next it goes into the egg. And finish it off with a thick coating of breadcrumbs.

Line the chicken up on a greased baking sheet and place in the oven. Cook for 8 minutes then flip the chicken and cook for an additional 3-4 minutes.

Cut thin slices of the Parmesan cheese. The best way to do this is to use a vegetable peeler for the thinnest results. Add the cheese to the bowl with the lettuce.

While the chicken is cooking, chop the radicchio and endive. Add to a large bowl with the arugula.

Right before serving, add the cheese and toss the salad with the balsamic vinaigrette dressing. (Try my recipe from this post Balsamic Dressing Recipe)

Plate the chicken cutlet and serve with a mound of salad on top of the chicken. Enjoy!

Italian Chopped Salad

An Italian chopped salad is refreshing and light. It is perfect for lunch or dinner and can be customized in so many ways. Below is the base for my favorite salad. You can easily add chopped Italian meats, hard boiled eggs, chicken or anything you would like to give this salad more substance and turn it into a meal. It comes together in no time and is sure to soon be a favorite.

Recipe yields 6 servings

Ingredients
1 large head of iceberg lettuce
1 red onion
1 cucumber
1 can of olives
3 roasted red peppers

4-6 tbsp of your favorite dressing

Dice your cucumbers.

Next comes the red onion.

Onto the roasted red peppers.

Finely shred your lettuce and give it a good rinse.

Add all of your ingredients to a large bowl.

Toss everything together.

Get your salad dressing ready. I use Four Seasons Italian - it is delicious!

Cover your salad in the dressing and mix it together really well to evenly coat. Serve and enjoy!

Celery Root & Apple Salad

All because summer has come to an end, it doesn't mean a stop to refreshing salads made of fruits and veggies. Both apples and celery root are great during the fall and make for a refreshing salad. Celery root can be tough, but if it is sliced thin, it is great to eat raw. If you are looking to try something new and different, pick up a celery root and try out this simple salad.

Recipe yields 4 servings

Ingredients
1 large celery root
3 Granny Smith apples

Dressing:
1 tbsp Dijon mustard
3 tbsp fresh lemon juice
10 tbsp walnut oil
Salt and black pepper, to taste

Peel the celery root. This may seem like a daunting task so follow what I did and it will be a breeze. First, cut the top and bottom ends of the celery root to create two flat surfaces. This is crucial so the celery root is stable when you are trying to peel it.

Now, starting from the top edge, run your knife along the curve of the celery root to take off the top layer. Continue to turn the celery root and repeat this process until the entire celery root is peeled.

Now, using your mandolin on the same julienne setting as the apples, julienne the celery root. Similar to above, you can julienne the celery root by hand.

Peel and core the apples. Julienne them in a similar manner as the celery root. Toss together the apple and celery root in a bowl to mix them up.

In a separate small bowl, whisk together the mustard and lemon juice until well combined. In a slow, steady stream, add the walnut oil while you continue to whisk, allowing the oil to emulsify. When your vinaigrette is formed, add salt and pepper, to taste, if necessary.

Pour the dressing over the celery root and apples. Stir to coat evenly. Serve alongside your favorite dish for a light and refreshing side. Enjoy!

Blue Cheese & Chicken Salad

One of my favorite places to eat out is a little creperie close to my house. Whether it is brunch, lunch, dinner or dessert this place hits the spot every time. Even though I love to order crepes, one of my classic go-to dishes is a tossed salad with  blue cheese and shredded chicken. Tonight, I attempted to recreate it. This salad is great for lunch or dinner and it really hits every box on the food pyramid.

Recipe yields 2 servings

Ingredients
16 oz mixed greens or baby spinach (My grocery store was out! So I was stuck with Romaine)
2 Granny Smith apples
1/2 cup walnuts
1/2 cup crumbled blue cheese

1/2 lb chicken breast
Salt and pepper, to taste

Dressing:
2 tbsp honey
1 tbsp Dijon mustard
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 large clove garlic
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

Optional Additions: flat breads, crostini or baguette

Preheat oven to 350 degrees. Season chicken breast with salt and pepper. Place on an ungreased baking sheet. Bake for 8-10 minutes flip over and bake for another 8-10 minutes.

While chicken is in the oven, core and dice both apples into 1/2" pieces.

When the chicken is finished cooking, remove from oven and allow to cool until you are able to handle it. Using a fork, shred the chicken.

In a large bowl, toss the mixed greens with shredded chicken, apples, walnuts and crumbled blue cheese. I am not a lover of blue cheese so I eat mine sparingly on the side, but feel free to toss it in there.

Mince and press the garlic until it forms a paste. Whisk together the paste with the honey, Dijon mustard, salt and pepper.

Whisk in the balsamic vinegar until all ingredients are well combined.

While continuously whisking, slowly add the oil. Do not add any oil unless you are whisking it in or else it will not emulsify.

Once the dressing has emulsified, pour over the tossed salad. Mix well to coat all ingredients with the dressing.

Serve with your choice of flat breads, baguette, etc and a nice iced tea. Enjoy!