Salad that eats like a meal


August 04, 2004|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

Consider this a warning before adding this main-course salad to your warm-weather repertoire. The lightly fried, flat nuts from Spain, known as marcona almonds, are completely addictive. And one of the delicious reasons this salad has become a weekly routine this summer at my house.

Look for marcona nuts at gourmet markets. If you can't find marcona almonds, regular roasted almonds can be substituted.


Save time and buy a bag of washed mesclun salad greens or pick up lettuce at a salad bar or pick up a roasted bird at the deli.

Favorite-Things Summer Salad

Makes 2 servings

Preparation time: 15 minutes; cooking time: about 18 minutes


1 tablespoon sherry-wine vinegar

1 shallot, peeled, chopped

1 teaspoon Dijon mustard

3 tablespoons olive oil


2 boneless chicken-breast halves

1/4 teaspoon salt

freshly ground pepper

4 cups mixed baby greens

1/4 ounce manchego cheese, very thinly sliced

6 pitted black olives, halved

2 anchovy fillets, chopped

1 avocado, halved, pitted

2 eggs, hard-boiled, peeled, quartered or sliced

6 cherry tomatoes, halved

1/4 cup marcona or roasted almonds, coarsely chopped

Heat grill or grill pan to high. For vinaigrette, whisk together vinegar, shallot and mustard in a medium bowl; whisk in oil. Set aside.

Season chicken breast with salt and pepper to taste. Grill, turning once, until golden and cooked through, about 18 minutes. Remove from grill; cool.

Meanwhile, toss together mixed baby greens, cheese, olives and anchovies in a large bowl. Divide greens mixture between two plates. Remove avocado flesh from shell by sliding a spoon around shell; slice thinly. Slice chicken breasts into strips.

Garnish salads evenly with avocado, eggs, tomatoes and almonds; top with chicken slices. Whisk dressing to blend together; drizzle dressing evenly over both salads.

Per serving: 741 calories; 56 grams fat; 9 grams saturated fat; 292 milligrams cholesterol; 20 grams carbohydrate; 44 grams protein; 801 milligrams sodium; 11 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper


Favorite-things salad

Ciabatta with olives or other freshly baked loaf

Spanish sparkling wine


Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.