Chicken Salad
6 ounces chicken breast
2 ounces mixed greens
1/4 grapefruit, in segments
1/4 orange, in segments
1/2 papaya, sliced
1/2 avocado, sliced
2 ounces citrus dressing
1/4 tomato, finely diced
1/4 tsp finely chopped chives
Grill chicken breast. Place the
segments of grapefruit, orange
and slices of papaya at one side
of large plate. Toss the salad
greens in the dressing and set
alongside the fruit. Place the
chicken on the salad, shingled
with slices of avocado. Garnish
with a little chopped tomato and chives.
Citrus Dressing
1 egg yolk
2 tablespoons Pommery mustard
1 cup citrus reduction
1/8 cup cold water
1/2 cup salad oil
1 tablespoon orange zest
1/2 teaspoon grapefruit zest
Zest of 1 lime
For citrus reduction: Mix 2 cups orange juice,
1 1/2 cups grapefruit juice and 1/2 cup lime juice.
Simmer until reduced to 1 cup. Let cool
In a blender or food processor, blend the egg yolk,
mustard, water and citrus reduction. Drizzle in the
oil with the machine running. When the mixture is
as thick as cream, salt and pepper to taste.
Portobello Mushroom Salad
1 cup baby spinach
1 Portabello mushroom cap
3 fried red onion rings
1/4 ounce bacon bits
1 ounce truffle vinaigrette
Grill Portobello mushroom cap and slice. Toss spinach in truffle vinaigrette.
Place on 10" salad plate. Put onion rings and bacon bits on top. Scatter
mushroom pieces around and on salad.
The Insalata Caprese was very good. Our favorites were the Chicken Salad and the Portobello Mushroom Salad. The Chicken Salad with the citrus dressing was refreshing and all those flavors together Oh-la-la! The Portobello Salad was incredible. A tad more work, to be sure, I don't always have truffle vinaigrette on hand, but what a substantial salad. It almost tasted like steak.
Us Balmer was terrific to work with ~ a true artist in the Cucina.
Photography By: Ryannan Bryer de Hickman
Copyright: Sotto Il Monte Vineyards
Tonight is "Open That Bottle!" night. OTBN is a tradition created by Wall Street Journal wine aficionados Dottie Gaiter and John Brecher. The premise is to open a bottle of wine you have been saving for a special occasion. We have all done it - put a bottle away that we keep thinking we will open on a special day. Then a few years go by - maybe 20 - and the bottle is still in the wine cellar. Open it Up! With that said, I have bottles of wine that I will probably never open - they mean too much to me. I'd rather go have a look at them once in a while - pick them up and admire them, and put them safely back. And tonight - I'll open something up - just not sure what yet.............................................
