Knife Skills

Tips, Tricks, & Techniques

Episode #3

 

Knife Skills

Using the right tool will make your kitchen work easier. I have a lot of different knives in my kit, but I use a chef’s knife almost all of the time! Make sure you purchase one that fits your hands comfortably!

Chopped Saladprint

Time: 25 minutes
Yield: 3-4 servings

Ingredients

Bleu Cheese Vinaigrette
1/2 cup bleu cheese – crumbled
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper

Salad
1/2 head romaine (or your favorite lettuce)
1-1/2 cups watercress, stems removed
6 slices bacon, cooked and crumbled
4 ripe tomatoes, seeded and diced
¾ cup bleu cheese, crumbled
1 – 2 cups assorted vegetables of your choice – rough chopped
3 boneless chicken breasts,  sliced on a bias

Directions

Bleu Cheese Vinaigrette
Whisk cheese, vinegar and mustard together. Slowly whisk in the oil. Add salt and pepper to taste.

Salad
Toss together all of the salad ingredients, except chicken breasts, in a large bowl. Arrange on individual plate. Slice chicken on the bias and place slices atop salad ingredients on the plates. Dress the salad with bleu cheese dressing just before serving.

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