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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A fun, fresh addition to the heavier foods more commonly served on game day or other gatherings! Serve these 3 types of salad dippers with your favorite dressings. I am including my own for Roasted Red Pepper Vinaigrette. Ingredients:
6-12 whole romaine leaves, washed, trimmed of the tough stalk end, and cut into 2 or 3 pieces, each |
handful of large baby spinach leaves |
1 large grilled chicken breast, lightly seasoned |
1/4 cup fresh parmesan cheese, grated |
12 large kalamata olives, pitted |
1 medium cucumber sliced in 1/2 inch pieces, then each one halved |
12-18 cherry tomatoes |
1 ham steak cooked and cut into 1/2 inch cubes |
1 turkey cutlet cooked and cut into 1/2 cubes(can sub thickly sliced turkey deli meat, cubed, if desired) |
3-4oz cojack cheese, cut into 1/2 in cubes |
2 hard boiled eggs, quartered |
for croutons |
1/2lb loaf italian, french or sourdough bread, cubed in 1/2 inch cubes |
5t butter, melted |
1 clove garlic, minced |
1-2t favorite non specific(meaning not cajun or italian, etc) spice blend(i used alpine touch which is a combo of onion, garlic, salt and pepper in perfect proportions |
for roasted red pepper vinaigrette |
1 roasted red pepper(jarred is fine, just rinse first) |
2 cloves garlic, minced |
1t lemon juice |
drizzle of balsamic vinegar |
dash of worcestershire sauce |
2t honey |
1/4-1t red pepper flakes(to your liking) |
2t fresh basil leaves |
about 1/2 cup salad quality olive oil |
kosher or sea salt and fresh ground black pepper |
Directions:
1. For Vinaigrette
2. Combine all dressing ingredients in food processor or blender and pulse until well combined.
3. This can be done by hand, as well, just use the emulsifying technique
4. For Croutons
5. Place bread cubes in large glass bowl.
6. Combine season blend with melted butter and pour over bread cubes.
7. Toss to coat.
8. Bake at 400 for 12-15 minutes until golden brown but still a slight give in the center of the cubes
9. For Dippers
10. Caesar:
11. Arrange a piece of chicken on a section of romaine leaf.
12. Sprinkle with Parmesan cheese and roll up tightly.
13. Skewer alternately with croutons.
14. Serve with Caesar dressing for dipping
15. Mediterranean:
16. Arrange folded spinach leaves on skewers alternating with olives, cucumber, tomato and croutons.
17. Serve with vinaigrette
18. Chef:
19. Arrange folded spinach and/or Romaine leaves on skewers alternating with tomatoes, egg, cheese, ham, turkey and croutons
20. Serve with Ranch dressing for dipping
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