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You would think it’s hard to reinvent a lettuce-based salad because there are limited ways to rework it! Here’s a salad with ingredients you’ve most definitely used in salads countless times before, but maybe not all together at the same time. It just works!
2 pounds (910 grams) chicken cutlets
3 ounces (85 grams) beef fry, optional
10 ounces (280 grams) romainelettuce, chopped
2 mini cucumbers, thinlysliced
1/2 red onion, thinly sliced
1 firm avocado, cubed
2 radishes, thinly sliced
1 green apple, thinly sliced
1 teaspoon paprika
2 shallots, sliced
1 tablespoon Tuscanini Lemon Juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Gefen Mayonnaise
2 tablespoons Tuscanini Lemon Juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg white
1/2 cup walnuts
1 teaspoon lemon zest or 1 tablespoonTuscanini Lemon Juice
1/4 teaspoon black pepper
1 teaspoon salt
1/2 tablespoon sugar
Combine marinade ingredients in a ziplock bag. Add the chicken cutlets and let marinate for about 30 minutes.
Heat a grill pan with oil. Grill chicken over medium heat for two to three minutes on either side. Remove from heat. Let it sit for a few minutes, then slice or cube the chicken. (If preparing in advance, don’t cut until you’re ready to serve.)
For the beef fry: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Place beef fry in a pan and bake for 15 minutes, or until crisped. Break into small pieces.
For the spiced nuts: Beat the egg white with a whisk until frothy. Add the remaining ingredients and toss to combine. Toast in a 400 degrees Fahrenheit (200 degrees Celsius) oven for 15 minutes. Toss once or twice throughout the baking.
Combine dressing ingredients in a small bowl or container.
To assemble: Arrange lettuce in a large bowl or platter. Add the vegetables, grilled chicken, beef fry, sliced apple, spiced nuts. Drizzle dressing on top.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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