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Salade Camille Recipe

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This recipe for Salade Camille, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lynn Bundy
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
chicken tenders, marinated and grilled, 2 per serving
lettuce
eggs, 1 or 2 per serving
Asiago cheese, shredded

OPTIONAL INGREDIENTS (your choice):
croutons,sprouts, roasted shelled pistachios, pecans, walnuts (toasted or not), dried cranberries, olives, avocado, sliced cucumbers, cooked bacon or pancetta, country ham or proscuitto. (With meats you could omit the chicken tenders.)

MUSTARD VINAIGRETTE:
1/2 c. extra virgin olive oil
2-3 Tbsp. white wine vinegar or red wine tarragon vinegar
1 to 2 tsp. Dijon mustard
salt, freshly ground pepper (white or black), and sugar to taste

Directions:
Directions:
Marinate chicken at least 10 minutes in refrigerator (see marinade note below). Grill 5 to 10 minutes per side.

Arrange optional ingredients on bed of lettuce (use large plates or shallow soup bowls), reserving sprouts, nuts, shredded cheese and croutons for last. Add chicken tenders.

Poach eggs last so they will be hot. The yolks should be soft and mix with the dressing in the salad. I use Poach Pods© (silicone molds); it takes 5 minutes. Add the vinaigrette, sprouts etc., and serve at once.

Sometimes I make my own marinade, but with this recipe I like the convenience of a high quality, commercially prepared marinade. A white wine with herbs or a lemon dill combination works well with this salad.

I also like to use cedar sheets for grilling; they really keep the chicken tenders moist and juicy and they add a lot of flavor. Count on extra grill time with them, however, 10 minutes per side.

This salad is a variation of Salade Frisée, which has poached egg on a bed of frisée (a more congenial form of curly endive), thick chunks of cooked bacon, and a mustard vinaigrette.

Why is it Salade Camille? Because the mustard vinaigrette is a variation on Camille Glenn's recipe. She is a nationally renowned chef and culinary author, and former columnist for the Louisville Courier Journal.

Secondly, it is Salade Camille because it contains two of our pug Camille's favorite foods in the whole wide world, eggs and chicken. She dances around in circles on her hind legs and works every pug facial expression in her repertoire when we are preparing it.

 

 

 

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