I've been making my grandfather's salad since I was oh about 9 years old.
He left a legacy with his salad because I cannot tell you how many people love this salad.
My sweet childhood friend Becky and I would come home from school and I swear every day I made this salad for her. (well a version of it)
As I've aged (like fine red wine) btw. I've learned to embellish this yummy salad by adding more contemporary ingredients. But the base of the salad is the same
LOTS OF GARLIC...FRESH, YUMMY GARLIC.
Now, If you don't want the chicken and fried goat cheese, just delete! But, it's really good ;)
So, for those of you my sweet friends who have seen this on Instagram and asked for the recipe, today is your lucky day!
First, start with a good, large salad bowl.
I have my grandfather's salad bowl which is probably 100 years old.
It is wonderfully seasoned which helps with making a good salad...
in my humble opinion.
chop up the ingredients and add FRESH pressed garlic, lots of pepper and sea salt
now, for some reason I don't have pics of the rest of the base of the salad, so I'm going to talk you through it. Add pre-washed mixed salad greens or iceberg lettuce (gently torn - NOT cut) and a handful of Arugula. Mix it up really well. Then add 2 Tablespoons of really good Balsamic vinegar and 2 tbls of really good olive oil.
Mix that up really well. Add blue cheese
this is the base of the salad.
Here's what cha do to add all those toppings!
get strips of chicken and season with salt and pepper - put aside
for the goat cheese: These are the ingredients you will need
(notice the dental floss on top of the bread crumbs)
Using your dental floss, cut the goat cheese.
Coat both sides in a beaten egg
Dredge in the bread crumbs
press a fresh garlic clove in some hot olive oil
saute chicken strips about 5 minutes on each side until done
in a separate pan, heat olive oil and add goat cheese. Cook on one side, very gently turn over with a spatula. Then cook the other side until brown
Have a wonderful day y'all!