Herbed Chicken and Arugula Panini

Herbed Chicken and Arugula Panini

Bon Appétit, Jun 2004

This also tastes good with provolone slices added to the chicken.

1 pound thin chicken cutlets

1 1/2 tablespoons chopped fresh thyme, divided

6 tablespoons olive oil, divided

2 garlic cloves, finely chopped

3 tablespoons balsamic vinegar

8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls

1/2 red onion, thinly sliced

1 bunch arugula

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.


Fall Arugula Salad with Balsamic Vinaigrette

Fall Arugula Salad with Balsamic Vinaigrette

If you want this salad to be a bit more substantial add a little bacon.

2 Tb balsamic vinegar

2 Tb olive oil

1 Tb honey

1 Tb Dijon mustard

1 bag arugula

1 apple, cored and sliced thinly

¼ c walnuts, toasted and chopped

1 oz. blue cheese or gorgonzola


Whisk balsamic, olive oil, honey, and Dijon together then toss into arugula to coat. Divvy up arugula into suitable portions. Top with apple, walnuts, and blue cheese/gorgonzola.


Strawberry Arugula Salad with Roquefort and Walnuts

Strawberry Arugula Salad with Roquefort and Walnuts

¼ lb arugula (1 bag worth)

1 cup sliced strawberries

½ cup toasted, chopped walnuts

2 Tb balsamic vinegar

2 Tb extra-virgin olive oil

2 Tb honey

1 oz Roquefort cheese, crumbled

Toast walnuts until fragrant, stirring frequently. Let cool and then chop coarsely.

Whisk together garlic vinegar and honey, then add oil in a slow stream, whisking until emulsified.

Add arugula, strawberries, and walnuts to a bowl. Toss ingredients with vinaigrette, and top with crumbled Roquefort.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! The Roquefort cheese can be interchanged with gorgonzola or blue cheese.


Grilled Kale Salad with Ricotta and Plums

Grilled Kale Salad with Ricotta and Plums

Bon Appétit, Jul 2012

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme

1 teaspoon honey

Kosher salt, freshly ground pepper

4 medium plums, halved, pitted, thinly sliced

12 large or 16 small curly kale leaves

3/4 cup fresh ricotta

Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.


Beet Stacks

Beet Stacks

An hor d’ oeuvre that is like a spring caprese. Makes four stacks.

3 baby beets

16 orach leaves, mixed color

½ lb. chèvre or camembert (Geoff’s and Siobhan’s choice, respectively)

1 small bunch dill

¼ c balsamic vinegar

Preheat oven to 375°F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min.. remove from oven, open foil, and let cool.

Heat balsamic over a low heat until slightly viscous, and turn off flame. It will thicken as it cools.

Pinch off 32 sprigs of dill.

Arrange stacks in the following way:

Start with a slice of baby beet, top with one color of orach (of your choice), then a medallion of cheese, 2 sprigs of dill, and the alternate color of orach. The pattern has been made. Do the same thing again. Follow up with a slice of beet and top with dill.

Make four stacks as such, then drizzle with balsamic reduction.