Club Salad
Recipe from Devlin Wine Cellars, first shared on Web Winery in 2001. No longer trading
Original page: Wayback Machine copy
A main-course salad from Cheryl Devlin, a UC Master Gardener: grilled chicken marinated in Chenin Blanc and herbes de Provence, with tomatoes, crisp pancetta and a basil dressing over garden greens. It was also published in the Master Gardener cookbook of Santa Clara County.
- CourseSalad
- YieldServes 4
- Original recipe byCheryl Devlin
Ingredients
Chicken and marinade
Salad
Dressing
Method
- Mix the marinade ingredients and marinate the chicken for 4 to 6 hours.
- Grill the chicken, let it cool, and slice it across the grain.
- For the dressing, puree the egg yolks, garlic, Tabasco, lemon juice, vinegar and basil in a blender. With the motor on high, pour in the oil slowly until the dressing is thick.
- Divide the greens among four plates.
- Toss the chicken, tomatoes and pancetta with the dressing and divide it over the greens. Garnish with the avocado and croutons.
Pair with
The winery didn't suggest a wine to drink with it; Chenin Blanc goes into the marinade.
Notes
- The original says "¼ sauteed pancetta bacon" with no unit (a quarter pound, perhaps, or a quarter cup).
- The dressing uses raw egg yolks.
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