Ingredients
THE DRESSING
1 egg
3 tbsp grainy mustard
1/4 cup whipping cream
1 tbsp chopped fresh tarragon, -or- dried tarragon
3 tbsp olive oil
THE SALAD
1 1/2 lb medium potatoes
1/4 cup white wine vinegar
2 cup diced cooked chicken
2 tbsp cooking oil
4 cup fresh spinach, cleaned
Directions
TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing
bowl, mix well and set aside. Place the cream and dried tarragon
leaves in a small saucepan and bring to a boil over medium heat on
the stove. Remove from heat and whisk hot cream into the mustard-yolk
mixture. If using fresh tarragon, add it now. Slowly whisk in 3
tablespoons olive oil. Set the dressing aside.
TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces.
Place in a pot, cover with water and place over high heat on the
stove and cook until potatoes are soft. Drain potatoes, place in a
mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.
TO PREPARE THE CHICKEN: Heat 2 tablespoons oil in a medium skillet
over medium heat, add the chicken, cover and cook, 5 minutes for
cooked chicken. Scrape the chicken into the bowl with the dressing,
add the potatoes and mix well. To serve, add spinach to the bowl, mix
well and mound on plates.
This is a favorite at Trumps restaurant in Los Angeles. With protein,
starch and vegetable, it's a full meal.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Chicken Potato & Spinach Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Potato; Poultry; Salad
The History of Recipes
It is quite feasible to follow the history of recipes back into ancient history, at least as far as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just very simple hieroglyphic instructions for preparing food.
Moving on, there were two books which were published in the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of food served to the rich people of that period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created an explosion in manuscripts on cookery, many of which still exist in private cookery archives. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken Potato & Spinach Salad recipe.
