Oh, how I love this easy and elegant recipe for bistro salad! If you can fry an egg (and click here for my perfect fried eggs recipe!) then you can make this lovely, swanky number that is light and delicious and colorful and ready in two shakes. This is one of those dinners (and sometimes lunches) that I always have on call for those days when I have run out of clever ideas for what to make for dinner…or those nights when whatever clever idea I DID have on the menu happens to land on One Of Those Days. Ready for some bistro salad deliciousness? Let’s make it!
I do love me a good bistro salad. Bistro salad is usually a conglomeration of greens, with soft-cooked eggs and little bits of bacon with some kind of light, usually mustardy dressing. It’s the perfect lunch or light supper. So I got to thinking…what if the bacon was in strips instead of little pieces? What if the bacon was cooked on the grill? What if the LETTUCE was popped on the grill for a few minutes? The answer: Yes, yes, a thousand times yes!
I do love me a dinner that cooks up in one skillet, and this recipe for crispy chicken with wilted romaine lettuce is one of those dinners. Which means that not only do you get a plateful of crackling crispy chicken and tender flavorful sautéed romaine lettuce (and more on THAT later), you will also be cleaning out a grand total of one skillet. One is my favorite number when it comes to cleaning things. Especially since my handsome kitchen clean-up staff is temporarily out on sick leave. So this plate of low maintenance scrumptiousness is going to be on the menu on a regular basis for the next little while, which is just fine with us. Let’s make it!
Things I am not shy about include the following: That I am totally willing to put bacon into pretty much anything, including all forms of dessert. That I keep a bag of puffed Cheetos in my house at all times in case of, you know, emergency. Puffed, not the crunchy kind. That every once in a while, it is okay to serve your family Frito Chili Pie for dinner, so long as you make them something super-healthy both the day before and the day after. And that there is a time and place for working KFC chicken into your fried chicken salad, and that if you do, your fried chicken salad is going to taste all kinds of magnificent.
The Southern husband and I have a crush on salmon lately. I’ve made it with buttered wine sauce, and I’ve roasted it with honey mustard. Last week I soaked it in bourbon, and before that I made a smoked salmon and cream cheese pizza. But I think my favorite of all of these is this super easy flaked salmon with sesame noodles. The salmon is in little tender chunks, the noodles are in a zippy little sesame oil and soy sauce bath, and there’s some chopped romaine for crunch. And some black sesame seeds because I have them in my spice drawer and sometimes I just NEED to sprinkle black sesame seeds on things.
Here in beautiful northern New Jersey we are currently smack dab in the middle of a hazy, hot, humid, 90 degrees for days and days and days in a row heat wave. The kind of heat wave you remember fondly in February, the kind of heat wave that makes it impossible to to even THINK of turning on your oven or anything else that might possible raise the temperature in your kitchen even one measly degree. The kind of heat wave that means salad for dinner. Every night. And so if you are going to have salad for dinner, you might as well throw caution to the wind and have Salad For Dinner. I’m talking cool, extravagant, you-only-go-around-once Lobster Caesar Salad for dinner.