Hennessy Tavern Chopped Salad Recipes

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.

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.

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.

Steps:

• To make the salad, preheat an oven to 350 degrees F.
• Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
• Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
• To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
• To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.