Tag: gordon ramsay chopped salad recipe

Gordon Ramsay’s New Potato Crab Salad

Gordon Ramsay’s New Potato Crab Salad Recipe

Gordon serves a tasty crispy salmon [1]filet over this New Potato Salad. Give both a try, and enjoy a gourmet meal which doesn’t take a ton of time to cook.

Ingredients:

  • 7-9 Boiled New Potatoes (peeled)
  • Olive Oil
  • 4-5 Green Onions
  • Salt & Pepper
  • Vinaigrette (see note at end of article)
  • 1/4 cup Chopped Parsley
  • 1/2 pound of Crab Meat

Directions:

Heat olive oil in a large sauce pan. Add the boiled, peeled, New Potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from heat, and crush the potatoes with a fork. You don’t want to thoroughly mash them at this point, just crush them up a bit.

Chop the green onions, using the entire onion (top and bottom) and add to potatoes. Season the potatoes lightly with salt and pepper, add the crab meat, and mix everything together. Add a healthy amount of vinaigrette dressing, and then the chopped parsley. Mix everything again, and you’re done! Serve with Crispy Salmon [2] for a complete meal, or use your favorite main course to add your own flair.

Note: Gordon Ramsay says during the video that the vinaigrette he uses in all his restaurants consists of olive oil, water, lemon juice, and salt and pepper. He doesn’t specify and ratios, but you can experiment if you’d like to use the same vinaigrette as him.

References

  1. ^ crispy salmon (gordon-ramsay-recipe.com)
  2. ^ Crispy Salmon (gordon-ramsay-recipe.com)

Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar

by Pam on July 17, 2014

We’ve had 90+ degree weather all week long which means I don’t feel like cooking. I picked up a rotisserie chicken from the store along with a couple ears of corn to make a hearty salad for dinner. I grilled the corn in my grill pan and diced the chicken, veggies, and extra sharp cheddar. I used chopped romaine and mixed greens in this salad and tossed it with Fran’s Vinaigrette[1] but it would also be really tasty with Creamy Buttermilk Ranch[2] dressing too. It was a quick and easy meal that didn’t heat up my house and we all enjoyed it.

Make the Fran’s Vinaigrette[3] or Creamy Buttermilk Ranch[4] and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook  for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.



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Save[6]



Chicken Chopped Salad with Avocado, Grilled Corn, and Extra Sharp Cheddar




Yield: 4

Total Time: 15 min.



Ingredients:

2 ears of sweet corn, husks removed
2 rotisserie chicken breasts, chopped
3 cups of romaine lettuce, chopped
3 cups of mixed greens, chopped
Handful of grape tomatoes, halved
1/2 orange bell pepper, diced
1/2 can of garbanzo beans, rinsed & drained
1 avocado, diced
1/4 cup extra sharp cheddar, diced
Fran’s Vinaigrette or Creamy Buttermilk Ranch, to taste, (see recipe links up above)

Directions:

Make the Fran’s Vinaigrette or Creamy Buttermilk Ranch (click on links up above for recipes) and set aside to let flavors mingle.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; let cool.

Chop your chicken, lettuce, veggies, and cheese. Place the chopped romaine and mixed greens in a large salad bowl. Add the cooled grilled corn, tomatoes, bell pepper, garbanzo beans, avocado, and extra sharp cheddar to the top.

Drizzle with the vinaigrette or ranch dressing and toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
  3. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  4. ^ Creamy Buttermilk Ranch (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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