13 March 2009

Salad. Suitable for male humans.

This is a little salad I like to make, because it's quick and tasty. And not to forget: it's a light lunch or dinner, but not so light that you're hungry again after half an hour. Depending on your hunger, you can make it even more filling by adding nuts or Parmesan cheese. Or both.

Another thing: You'll save washing some dishes, as the salad dressing is made in the pan with the chicken. I like dressing. My husband likes it so much he even drinks it. So don't be surprised if it looks a little bit too much. If you prefer having less dressing, start with the half amounts of soy sauce and vinegar or let it cook longer.



2 garlic cloves
1 sprig of rosemary
4 slices bacon
3 tablespoons olive oil
300 g chicken fillets
3 tablespoons soy sauce
6 tablespoons balsamic vinegar
1 package lamb's lettuce or romaine salad
French baguette bread


Put olive oil, garlic, rosemary and the bacon into a wide pan and let the bacon sizzle on low until it turns reddish and crunchy. Take out the bacon and let it cool on some kitchen roll sheets. Now you have a nicely flavored oil which is a good basis for the dressing.

Cut the chicken fillets into small bits - either bite size or finger-thick strips.


Turn the heat on medium-high, toss in the chicken bits and let them fry, cook through and get some golden brown spots.
They don't really have to get brown, as there is already pretty much taste from the bacon and the meat will get brown enough when you put in the soy sauce and the balsamic vinegar.


Speaking of soy sauce and balsamic vinegar. When your chicken is cooked through (chicken should always be cooked "well done"), pour them into the hot pan, reduce the heat to low and let it all cook until it thickens a bit and looks somewhat syrupy. When you pour in the vinegar, move your head away from the pan - vinegar vapors are not the most pleasant thing for your nose.

While the salad dressing thickens, go wash the salad. And if you like, heat up some French bread (my favorite is baguette) in the oven.

Put the salad on a plate, arrange the bacon and the chicken on the side (so that the salad won't go flat because of the heat - lamb's lettuce is very fragile) and slowly drizzle the dressing over the salad. Tastes best with a hot french bread and a nice cold beer.


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