Ingredients with Measurements:
- 2 jambonettes (chicken legs)
- 4 cups fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the jambonettes on a baking sheet and season with salt and pepper. Bake for 35-40 minutes or until fully cooked.
3. While the jambonettes are cooking, prepare the salad. In a mixing bowl, combine the spinach, cherry tomatoes, red onion, feta cheese, and sliced almonds.
4. In a separate bowl, whisk together the olive oil and balsamic vinegar to make the dressing.
5. Once the jambonettes are cooked, let them cool for a few minutes before removing the meat from the bones and shredding it into bite-sized pieces.
6. Add the shredded jambonette to the salad and toss with the dressing.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories per serving: 350
- Fat: 25g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Baby spinach can be substituted for regular spinach.
- Goat cheese can be substituted for feta cheese.
- Walnuts can be substituted for sliced almonds.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use grilled chicken breast instead of jambonettes.
- Top the salad with grilled shrimp or salmon for a seafood twist.
Tips and tricks:
- Make sure to season the jambonettes generously with salt and pepper before baking.
- Toast the sliced almonds in a dry pan over medium heat for a few minutes to enhance their flavor.
- Use a vegetable peeler to shave thin slices of red onion for a more delicate texture.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The salad is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the salad on a large platter and top with the shredded jambonette.
- Serve the salad in individual bowls or plates for a more formal presentation.
Garnishes:
- Garnish the salad with fresh herbs such as parsley or basil.
- Add a sprinkle of black pepper on top for extra flavor.
Pairings:
- Serve the salad with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread or garlic bread would be a great addition to this salad.
- A side of roasted vegetables such as asparagus or Brussels sprouts would complement the dish nicely.
Troubleshooting advice:
- If the jambonettes are not fully cooked after 35-40 minutes, continue baking until the internal temperature reaches 165°F (74°C).
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure that the jambonettes are fully cooked before serving.
Food history:
- Jambonette is a French term that refers to a chicken leg that has been boned and stuffed.
Flavor profiles:
- The jambonette adds a savory and slightly salty flavor to the salad, while the feta cheese and balsamic dressing provide a tangy and slightly sweet contrast.
Serving suggestions:
- Serve the salad as a light lunch or dinner option.
- This salad would also make a great side dish for a summer barbecue or picnic.
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