1st Delivery !
Posted on 31 August 2009 by Tricia
I picked up the first produce box last week at the designated location. The long anticipated box was brimming with a colorful assortment of produce in the first Community Supported Agriculture (CSA) delivery. It was filled with quite a varied selection of farm fresh produce that consisted of sweet corn, fat cucumbers, two varieties of eggplant (one Sicilian and one Japanese), fennel, broccoli, fresh thyme, kale, lettuce, zucchini and a beautiful watermelon. What a great variety of colors, flavors and textures.
The eggplant, fennel and zucchini were great for grilling. I prefer to slice and lightly salt eggplant and zucchini then allow it to drain in a colander for 30-60 minutes prior to marinating or cooking. This habit was instilled in me from an Italian chef I worked with some years back. It draws some of the moisture out of the vegetables so they release less water when cooked. Pat the veggies dry with a paper towel before marinating in KRAFT Tuscan House Italian Dressing then grill. Drizzle with additional dressing, if desired. Grilling also works well with corn on the cob. Peel and clean the corn, brush with the dressing, then grill until lightly golden brown. This intensifies the natural sweetness of the corn.
Grilling is a great twist for sturdy lettuces such as Romaine, Radicchio and Belgian Endive. Simply cut the head of lettuce in half lengthwise leaving the core in tact. Grill 1-2 minutes per side just until grill marks appear. This makes for a beautiful presentation and an interesting twist on your usual salad.
Grilled Chicken Caesar Salad
What You Need
1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breast, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.
Variation:
Substitute 2 hearts of romaine, rinsed and cut lengthwise in half, for the torn romaine. Grill 1 to 2 min. or until romaine is slightly wilted and marked with grill marks, turning occasionally. Place on cutting board. Cut off core ends; discard. Cut lettuce into slices; place on center of platter, then continue as directed.
Posted by : Chef Kathleen
*Brought to you by www.KraftFoods.com
Related posts
Tags | best salads, Chef Kathleen, community supported agriculture, CSA, grilled chicken ceasar recipe, mystery box, salad help, Top salad recipes
September 9th, 2009 at 12:16 pm
Love the grilled romaine idea. To use up of odds and ends of leftover veggies from the farmer’s market, I grill any veggies all together then add to summer salads: corn on cob, bell peppers, zucchini, green onions, tomatoes, eggplant even cooked potatoes. Grilling makes them more flavorful.