"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cactus Club Rocket Salad Recipe

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This recipe for Cactus Club Rocket Salad, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
LEMON CAPER SAUCE:
- 1 tablespoon (15 mL) shallots, minced
- 1 tablespoon (15 mL) capers
- 2 teaspoons (10 mL) olive oil
- 1/2 teaspoon (2 mL) fresh herbs, finely chopped
- 1/2 lemon, segments
- 1 tablespoon (15 mL) red and yellow tomatoes, diced
- Salt and pepper


SHERRY VINAIGRETTE:
- 1 tablespoon (15 mL) sherry vinegar
- 1 teaspoon (5 mL) Dijon mustard
- 1/2 teaspoon (2 mL) honey
- 2 tablespoons (25 mL) olive oil
- Salt and pepper

CROUTONS:
- 5 tablespoons (75 mL) olive oil
- 5 tablespoons (75 mL) butter, melted
- 1/2 French bread loaf, cubed
- Salt and pepper

BREADED CHICKEN:
- 4 chicken breasts, flattened
- 2 ounces (50 grams) panko breadcrumbs
- 5 ounces (150 grams) parmesan cheese
- 2 eggs, beaten
- 1 cup (250 mL) flour
- Salt and pepper

SALAD
4. C Rocket (Arugula)
1/2. English Cucumber, diced
1. Pint Red and yellow tomatoes, sliced into wedges
1/2 Red onion, thinly sliced
Salt and pepper

Directions:
Directions:
LEMON CAPER SAUCE:
Heat shallots, capers and olive oil in a pot. Remove from heat and add remaining ingredients. Season with salt and pepper.

SHERRY VINAIGRETTE:
In a mixing bowl, whisk together all ingredients except olive oil until combined. Slowly drizzle in olive oil and continue mixing. Season with salt and pepper.

CROUTONS:
Preheat oven to 350 F (180 C). Combine olive oil and butter together in a bowl. Add bread cubes and season with salt and pepper. Toss together to combine. Lay croutons on a lined baking sheet and bake for 5 minutes. Toss and bake for an additional 5 minutes or until golden brown and toasted.

CHICKEN BREADING:
Lay flattened chicken breasts in between two sheets of plastic wrap. Lightly flatten each chicken breast with a mallet, applying even pressure. Combine panko and parmesan cheese together in a mixing bowl. Season each chicken breast with salt and pepper. Place chicken in flour, and lightly dust until completely coated. Dip in egg mixture and then in breading until evenly coated. Heat a saute pan with oil. Add breaded chicken and saute for 2 minutes, or until golden brown. Flip over and continue cooking until done.

TO ASSEMBLE:

In a mixing bowl combine rocket, cucumber, red onion, red and yellow tomatoes and croutons. Add sherry vinaigrette and toss together until fully coated. Place lemon caper sauce in the center of a plate. Place cooked chicken on top and top with rocket salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Have made this many times - can't remember who for???

 

 

 

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