Hennessytavernchoppedsalad Recipes

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BARBECUE CHOPPED SALAD



Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
  • In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

CHOPPED SALAD



Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

HENNESSY TAVERN CHOPPED SALAD



Hennessy Tavern Chopped Salad image

I found this recipe on Inside Dish with Rachael Ray and tweeked it a lttle. She got it from Jill Hennessy and the Hennessy Tavern, Northvale, NJ. Great salad!

Provided by Sharon123

Categories     Cheese

Time 15m

Yield 4-6

Number Of Ingredients 13

1/4 cup sherry wine vinegar (may use half balsamic)
3 tablespoons capers, with juice
3 tablespoons spicy mustard
3 -4 shallots (or green onions)
1 1/2 cups olive oil
1 cup chopped radicchio (or red cabbage)
1 cup chopped watercress (or cilantro)
1 cup chopped fresh mint leaves
1 cup chopped cucumber
1 cup diced tomato
1 cup crumbled feta cheese
1/4 cup kalamata olive, pitted and chopped
1 cup chopped scallion

Steps:

  • Dressing:
  • Puree the vinegar, capers, 1 1/2 tablespoons mustard, and shallots(or green onions) until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
  • Salad:
  • Combine all of the ingredients in a large bowl. Move about 1 1/2 cup of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.

Nutrition Facts : Calories 881, Fat 90.6, SaturatedFat 17, Cholesterol 33.4, Sodium 966.1, Carbohydrate 14.2, Fiber 3.2, Sugar 5.4, Protein 8.1

HENNESSY TAVERN CHOPPED SALAD



Hennessy Tavern Chopped Salad image

Provided by Food Network

Categories     main-dish

Time 15m

Yield about 6 to 8 servings of salad; about 4 cups dressing

Number Of Ingredients 13

1/2 cup sherry vinegar
6 tablespoons capers with juice
6 heaping tablespoons spicy mustard
6 to 7 shallots
3 cups olive oil
2 cups chopped radicchio
2 cups chopped watercress
2 cups chopped fresh mint leaves
2 cups chopped cucumbers
2 cups diced tomatoes
2 cups crumbled feta cheese
1/2 cup pitted and chopped kalamata olives
2 cups chopped scallions

Steps:

  • Dressing:
  • Puree vinegar, capers, 3 tablespoons mustard, and shallots until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
  • Salad:
  • Combine all of the ingredients in a large bowl. Transfer about 1 1/2 cups of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.

STEAK HOUSE CHOPPED SALAD



Steak House Chopped Salad image

I am such a sucker for a classic, stuffy, old-fashioned iceberg wedge salad with blue cheese dressing and a big ol' steak dinner. What happens when we put these two wondrous creations together? Steak House Chopped Salad night, baby! This blue cheese lover met my husband halfway with a Danish-style mild blue cheese (he prefers a sharp Cheddar) but feel free to crank it up with something more pungent, like a Stilton or Roquefort. To make up for the absence of the baked potato and heaping pile of creamed spinach (other quintessential steakhouse dishes), I've subbed in crunchy radishes, creamy avocado and sweet grape tomatoes.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil or canola oil
1 1/2 pounds well-marbled steaks, such as hangar or flank
Salt and ground black pepper
1/2 cup sour cream
2 tablespoons mayonnaise
1/3 cup buttermilk
1 small shallot, finely chopped or grated
1 garlic clove, grated or pasted
1 teaspoon Dijon mustard
Juice of 1/2 lemon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
Few dashes hot sauce
2 ounces blue cheese, crumbled as needed
Salt and ground black pepper
1 large head romaine, roughly chopped
1/2 pint cherry tomatoes, halved
4 to 5 radishes, coarsely chopped
1 ripe avocado, pitted and chopped

Steps:

  • Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing.
  • While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice.
  • To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.

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