Category Archives: escarole

Chicken Paillard with Escarole Salad

My son Taylor asked me for this recipe for chicken, it originally came from a cooking magazine. This is an easy way to prepare chicken with a small salad. My husband, Scott also likes the chicken and the salad dressing because he ate all his salad.

4 skinless boneless chicken breasts, placed in a bag and pounded until flat
1 & 1/2 tablespoons extra virgin olive oil
2 tablespoons dijon mustard
1 & 1/4 cup fresh bread crumbs
1/2 cup freshly grated parmesan cheese
1 large head of escarole, washed, dried and torn into small pieces
1 tablespoon fresh tarragon leaves
1 small shallot, minced
1 tablespoon walnut oil
1 tablespoon creme fraiche
2 teaspoons white balsamic vinegar
1/3 cup whole walnuts
Sea salt and freshly ground black pepper

1. Place the chicken in a pyrex dish and coat with olive oil and mustard. Let sit for 30 minutes at room temperature.

2. In a small bowl whisk together shallots, walnut oil, creme fraiche, vinegar, salt and pepper to taste. Set aside while cooking the chicken.

3. On a large plate mix together bread crumbs, parmesan cheese, salt and pepper to taste. Dredge chicken in the bread crumb mixture and set aside on a new plate.

4. Preheat a large nonstick grill pan and generously coat it with olive oil. Transfer chicken to the hot grill pan and cook 4 minutes on each side until cooked through. Cover cooked chicken loosely with foil to keep warm while cooking remaining chicken.

5. In a large bowl toss together the escarole with the dressing and serve with the chicken.

Serves 4 generously.


Salad with Green Beans and Gravenstein Apples

I love the smell and taste of Gravenstein apples, I can’t resist them. I was inspired to create something a little bit different then I had planned when I went to the market. So, I put them in my salad, no problem.

8-10 Cups arugula and escarole, cleaned and dried, tear escarole leaves into pieces
2 handfuls green beans, nice fairly thin ones, blanched for 1-2 minutes and placed in ice water
1 cup toasted walnuts
1 thinly sliced Gravenstein apple
1 minced small shallot
4 tablespoons walnut oil
1 tablespoon champagne wine vinegar
2 tablespoons creme fraiche
Sea salt and freshly ground black pepper, to taste

1. Whisk together walnut oil, champagne wine vinegar, creme fraiche, shallot, sea salt and pepper, set aside for flavors to develop while putting together salad.

2. In a large bowl put together arugula, escarole, apple. green beans and walnuts. Add dressing to salad and mix together.

Serve on your grandmother’s best glass tea sandwich platter.