We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!
Blackberry Balsamic Salad with Crispy Fried Goat Cheese and Grilled Chicken
Blackberry Balsamic Vinaigrette Dressing
- Mix everything well in the blender until smooth. Adjust seasonings to taste.
Fried Goat Cheese
- Dredge the goat cheese slices/balls in the flour
- Dip in the beaten egg
- Dip in panko
- Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
- Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until golden and cooked through, about 2-5 minutes per side. Set aside to cool and slice.
- Assemble the salad and enjoy!
Note: Best enjoyed while the fried goat cheese is still warm from frying!
To me, the perfect sandwich is one that awakens all the senses at once: the crunch of the lettuce, the creaminess of the cheese, the zip of the spice, and the smokiness of the grill. This recipe fits that bill and has become our favorite summer ‘go-to’ sandwich. It’s a feast for the eyes and easy to prepare, packed with flavor. If you can’t get to Italy this summer, let Italy come to you!
This week, we have five young women working as sous-chefs in our kitchen to help us with a week-long retreat. They’ve had some great lessons as they’ve learned how to: pick the proper herbs, chiffonade basil, properly dice tomatoes (yes, it’s a technique!), grill chicken so it is moist and delicious, and many others. I expect them to return to their families with some great new recipes and skills at the end of this week. We hope you enjoy this sandwich for one of your functions this summer. It’s going to be a staple on our menu!
Tip: make a jar of the pesto sauce to have on hand in the freezer any time you need it!
Summer Grilled Chicken and Bruschetta Sandwich
- Make bruschetta topping: in a medium sized bowl. Combine the red onions, garlic, tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon olive oil, oregano, and basil. Set bruschetta to the side. Drain slightly before using.
- Grill your chicken: season with salt and pepper and rub with about 1 tsp. of olive oil and grill over low flame until 160 degrees on a meat thermometer. Meat is ready to turn when it no longer sticks to the grill. Do not overcook
- Split your rolls in half then stack back together, lay on a sheet pan and toast for 5 min in a 350 degree oven.
- To assemble, spread pesto sauce on each half of the roll, then layer with lettuce or arugula, mozzarella, grilled chicken then drizzle with balsamic reduction and top with the bruschetta topping. Season with salt and pepper if desired. Serve immediately.