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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Asparagus, Peas and Onions with Basil Dressing and Goat Cheese Croquettes



A few months back I attended a cooking class at my local Olivelle store. If you are lucky enough to have a store near you, be sure to drop by. They specialize in oils and vinegars primarily, with other high quality cooking and baking products mixed in. One thing I love about their stores is that they have lots and lots of taste testing stations set up. 

Over the past year we have picked up quite the collection of oils and vinegars. Basil Olive Oil is a favorite, as is the Sugar & Spice Dipper which is fantastic on buttered toast and tastes just like Christmas. The long story short is everything we have tried has been delicious. By the way, this is not a sponsored post, I just really love their store.

One of the recipes featured at the cooking class was this asparagus and pea side dish topped with warm, crunchy goat cheese croquettes. Absolutely delicious. Enjoy!




Asparagus, Peas and Onions with Basil Dressing and Goat Cheese Croquettes
Makes about 6-8 servings

Ingredients:

  • 1/4 c. onion, minced
  • 3 Tbsp. basil olive oil + 2 Tbsp more
  • 2 lb. asparagus, rinsed and trimmed
  • 1 (10 oz.) pkg. frozen peas
  • 16 oz. goat cheese (Half regular and half smoked is also delicious)
  • 1 c. all purpose flour
  • 4 eggs, whisked
  • 1 package panko
  • 2 tsp. Parmesan Asiago Dipper
  • 1/2 tsp. lime sea salt
  • 1/4 tsp black pepper 
  • For the dressing:
  • 1 Tbsp. Parmesan Asiago Dipper
  • 2 Tbsp. basil olive oil

Directions:

  1. Form goat cheese into medallions. Coat with flour mixed the Parmesan dipper, dip in egg mixture, then coat with panko. Chill on baking sheet for 15 minutes.
  2. Saute the onions in basil over over medium heat until translucent. Add asparagus, lime sea salt and black pepper. Cook over medium heat about 8 minutes. Add the peas and cook for 3-4 minutes more. Add more sea salt if necessary.
  3. Heat more basil olive oil in pan on medium heat and fry goat cheese on each side about 2-3 minutes, or until brown on each side but not oozing cheese.
  4. Place vegetables on serving plate topped with goat cheese croquettes. Add sea salt and pepper as needed. As a side dish, top with 2 croquettes. As a main dish, serve with 3-4 croquettes. Pour dressing over the vegetables and croquettes. Serve warm.


Slightly adapted from an Olivelle Cooking Class.

Comments

  1. Oh my goodness, that looks amazing! I love peas and asparagus. And goat cheese croquettes? I've never had one, but I know I would love them!

    ReplyDelete
  2. I'm salivating right now! Wow, this salad with those darling goat cheese croquettes would be a perfect addition to a nice meal! Beautiful pictures, too! Hope you're doing well. :)
    Blessings,
    Leslie

    ReplyDelete
  3. Wow that looks so good! Pinned and shared on Facebook!

    Trisha @ Home Sweet Homemade

    ReplyDelete

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