Monday, December 5, 2011

Fireside Picnic - Salad with Roasted Chicken, Beets and Gorgonzola

After a long weekend of a Christmas yacht parade on the bay, two dinner parties and late bedtimes for everyone, there's nothing better than putting kids to bed early and watching a great holiday movie by the fire.

Except maybe a fireside picnic and wine.

Since it was a beautiful wind-free Northern CA day, we had decided to walk to our favorite burger joint and eat lunch.  (Somehow, I justified, the calories were cancelled out with the walking.)  But I knew that my moderation lifestyle dictated that having a lighter dinner involving non-fried veggies was in order. 

Having been known as the Salad Queen when I was in Texas, salads are one of my favorite ways to use leftovers.  Red Wine Braised Chicken from the night before was hanging out in the fridge and beets galore were in my veggie drawer.  So I decided our light dinner.  My kids enjoyed theirs with Little Gem lettuce (look like mini Romaine heads), cubes of Comte cheese, chicken, a little bacon, eggs and my super easy and anchovy-free Caesar dressing.

The adult version that became our picnic incorporated everything the boys had but also included the beets along with the beet and turnip tops and baby chard that came in my veggie box.  Gorgonzola was our cheese of choice.  The final harvest of my heirloom Black Cherry tomatoes had finally turned red so those were tucked alongside as well.  It all came together to create what makes a great salad--crunchy, sweet, savory, creamy, tangy.  

So go raid your fridge and make a salad.  Use those greens that are normally thrown in the compost.  Radish, turnip, and beet greens are all perfectly fine to use. Look for Little Gem lettuce, too.  It's great to just split lengthwise and drizzle with vinaigrette. 

Print Page Copyright 2011 Christi Flaherty, Cook What You've Got

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