One of my favorite restaurants in the Pasadena area is Julienne’s. Julienne’s is actually in San Marino on Mission Street. It’s an adorable restaurant with a gourmet market & gift shop attached. If I’m there at lunch, I usually order the Chicken Taragon Salad Sandwich. It’s truly the BEST chicken salad sandwich ever! And, it’s served on a yummy rosemary currant bread.
I had a craving for the salad a few weeks ago and ending up finding a recipe that had been posted in the LA Times years ago. It’s been a hit with my family!
Julienne’s Chicken Taragon Salad
Makes 4 – 6 sandwiches
4 – 5 stalks Celery, finely chopped
3 – 5 Green Onions, finely chopped
1 bunch fresh Tarragon leaves, chopped
1/2 cup Mayonaise
1 tsp. Salt
1 tsp. White Pepper
4 Chicken breast halves, poached and chopped
Herb Bread (preferably rosemary), sliced and toasted
1. Combine celery, green onions, tarragon, mayonnaise, salt and white pepper. Mix well. Pour over chicken and toss to coat chicken well.
2. Spread chicken salad mixture on lightly toasted bread.
- I have used Rosemary Bread (from Costco) as well as a Raisin Bread for the sandwiches. Both are delicious.
- Raisins, chopped toasted almonds or walnuts are also nice additions to the salad.
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We eat quite a bit of salmon, so I’m always looking for new ways to fix it. This Asian Grilled Salmon (borrowed from Barefoot Contessa) is one of the easiest and most flavorful ways to fix salmon. It takes 10 minutes of prep and you’re ready to grill. I often buy the salmon from Costco and I have the marinade ingredients on hand – all the time.
Asian Grilled Salmon
2 1/2 to 3 pounds Salmon, boned with skin on
2 Tbs. Dijon Mustard
3 Tbs. Soy Sauce
6 Tbs. Olive Oil
1/2 tsp. Minced Garlic
1. Light the grill (or prepare charcoal briquettes).
2. Whisk together (in a small bowl) the mustard, soy sauce, olive oil and garlic. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
3. Prepare the grill with an oiled paper towel. Place salmon skin-side down on the hot grill. Grill for 4 to 5 minutes, depending on thickness of fish. Turn fish carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon may be slightly raw in the center, but it will keep cooking as it sits.
4. Transfer fish to a serving platter or plate, skin-side down. Spoon reserved marinade on top of fish. Allow fish to rest for 10 minutes and serve.
TIME SAVING TIPS:
- I use Crushed Garlic (from the jar) instead of mincing the garlic.
- And, as I said above, I often buy our salmon from Costco. When I buy the salmon in the foil containers, I just pour the marinade directly onto the salmon. One less dirty dish!
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