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.
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
Academics have traced the existence of recipes far back into history, at least as far back into history as early Egypt, and maybe further still. Interesting though that is, these, ancient cook books were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Moving our culinary historical trip onwards, there were a couple of books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the curry that we all know today, but instead recipes for the types of food cooked for the upper classes of the period. Over the next few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books were starting to become popular as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Chicken~ Potato & Spinach Salad recipe.
