Best/Favorite Salads

Don't really have a favorite, but just had a cobb salad with an avocado cream as "dressing". Phenom.

This is a favorite dressing of mine that comes from The Oleander restaurant in Eunice. It can be used on anything and is great with a salad on the side of steak or seafood.

Oleander Special House Ranch Dressing

One pint Mayonnaise,
One boiled egg
One tbsp. Worschestire Sauce
One teaspoon crushed whole black pepper
1/4 cup buttermilk
One teaspoon salt
4 cloves of garlic

Blend, let sit overnite

Asparagus and Champagne Vinaigrette

Ingredients
Serves 6
• 2 pounds asparagus, trimmed
• 1 tablespoon minced shallot
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup champagne or white-wine vinegar
• 1/2 cup vegetable oil
• 1 tablespoon minced fresh herbs, such as basil, chives or flat-leaf parsley
Directions
1. Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
2. In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.


The dressing is excellent combined with the asparagus, sliced boil egg, avocado and tomato.

Barefoot Contessa's Chinese Chicken Salad

Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Mediterranean grilled
Asian Tuna