Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette
A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, also called a Benriner slicer, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.
- Servings: 4
Source: Body+Soul, July/August 2005
- 1 cup loosely packed fresh basil leaves
- 3 tablespoons balsamic vinegar
- 1 medium garlic clove, minced or pressed
- 1/2 cup extra-virgin olive oil
- 1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
- 1 small head radicchio, quartered, core removed, thinly sliced
- 1 small head Boston lettuce, washed, dried, torn into bite-size pieces
- 1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
- 1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
- 1/2 small red onion, thinly sliced lengthwise
- 1/2 cup walnuts, toasted and coarsely chopped
- Sea salt
- Ground black pepper
1 large endive, leaves separated, washed and dried
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 2 cups low-sodium chicken broth or water
Season the chicken with salt; place the broth (or water) and chicken in a small stockpot. Bring to a simmer over medium heat, cover, and cook until chicken is just done, about 10 minutes. Remove breasts; cool, shred, and set aside. Reserve broth for future use.
Place basil, vinegar, garlic, oil, and salt to taste in blender. Blend until smooth and set aside.
In a large bowl, toss arugula, radicchio, lettuce, fennel, red pepper, onion, walnuts, 1/2 cup salad dressing, and salt and pepper to taste. Place three endive leaves in a three-pointed star with tips facing out on four individual dinner plates or wide shallow bowls. Place equal mounds of salad in center. Arrange chicken on top.