Salad Bagatelle Recipes

SALAD BAGATELLE

Steps:

• Cut asparagus into 1 inch pieces.
• Combine with carrots and mushrooms,.
• Season with salt and pepper.
• Add mayonnaise and mix.
• Add lemon juice if desired.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

BAGATELLE (FRENCH-CANADIAN TRIFLE)

Steps:

• For the custard:.
• Mix together sugar and cornstarch in a large saucepan.
• Add egg yolks, and whisk to combine; then gradually whisk in milk.
• Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
• Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
• For the trifle:.
• Cut cake into 2" x 1" pieces.
• Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
• Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
• Pour some of the custard over the berries.
• Repeat layering, ending with custard.
• Cover with plastic wrap, and refrigerate for at least 3 hours.
• Remove trifle from refrigerator about 1 hour before serving.
• Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
• Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
• Decorate trifle with large dollops of whipped cream.