Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
Ingredients
1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish
Directions
Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
Source: www.foodnetwork.com
Salmon With Warm Lentil Salad
Ingredients
Directions
- Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
- Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
- In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
- Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.
Source: www.realsimple.com
Lentil Salad
Servings: 5 • Size: scant cup • Old Points: 1 pts • Points+: 3 pts
Calories: 102 • Fat: 3 g • Carb: 20 g • Fiber: 9 g • Protein: 7 g • Sugar: 1 g
Sodium: 255 mg • Cholesterol: 0 mg
Ingredients:
- 1 cup dry brown lentils
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup finely diced carrots
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup minced parsley
- 1 clove garlic, minced
- 5 tbsp lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- fresh ground black pepper
Directions
In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes. Drain lentils and discard bay leaf. Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper. Toss to combine and serve chilled or room temperature.
Makes 4 1/2 cups
Source: www.skinnytaste.com
Warm Chickpea Salad with Cumin & Garlic
Ingredients
3 tablespoons olive oil
2 tablespoons whole cumin seeds
1/4 teaspoon dried red pepper flakes, or to taste
4 garlic cloves, finely minced
2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
3/4 cup Italian parsley, leaves only
Small handful fresh mint leaves
1 lemon, zested and juiced
3/4 pound English cucumber
Flaky sea salt
Directions
Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted. The cumin will turn slightly darker in color, and smell toasty.
Turn the heat to medium low and add the garlic. Cook, stirringly frequently, for about three minutes or until the garlic is turning golden. Do not let it scorch or turn brown.
Add the drained chickpeas and the chopped tomatoes and turn the heat up to medium high. Cook, stirring frequently, until the chickpeas are warmed through and are shiny with oil. Turn off the heat.
Strip any remaining stems away from the Italian parsley. Finely mince the parsley and the mint and toss this with the chickpeas. Stir the lemon juice and zest into the chickpeas.
Peel the cucumber and cut it in half lengthwise. Scrape out (and discard) the seeds with the tip of a teaspoon or grapefruit spoon. Dice the cucumber into small, 1/2-inch square cubes. Toss the cucumber with the chickpeas. Taste for salt. If necessary, add flaky sea salt to taste.
Refrigerate for at least an hour before eating. This salad is best after it has had a chance to sit overnight in the fridge, letting its spices and juices soak together into more than the sum of its parts. Serve slightly warm or room temperature. Really good at any temperature, actually.
Source: www.thekitchn.com
