Black and Blue Salad

sam's seafood grill

©2008

AuthorDartagnan
DifficultyIntermediate

"an iconic Sam's Seafood Grill Classic, dual proteins choices for whatever you guests love will certainly be a hit!"

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Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
Day Ahead If Desired
 4 strips Applewood Thick Cut Smoked Bacon, diced
 2 fresh green onions
Day Of
 4-5oz chicken breast portions, boneless, skinless, sliced length ways or pounded to even thickness <1/2" thick
OR
 12 extra jumbo fresh Gulf Shrimp, peeled to tail, deveined if desired
 1 stick unsalted butter, melted and warm in a dish large enough for your proteins, but not all at once
 8 oz romaine hearts, rough choppedI promise I won't tell anyone if you brushed olive oil on those whole romaines and grilled them first. Shhh
 2 Baby Belgian Endive, halved, cored and thinly sliced longways
 4 thin slices purple onion, quartered
 2 cups Champagne Tomatoes, halved longways
 1 cup Pepperoncini pepper rings or whole, scant amount of liquid
 1 cup caperberries, or more to taste
 1 Green Onion Bacon Bits
1

Ventilation fans on, or outdoors, Heat heavy skillet to high.

2

Dip chicken or shrimp in butter. Dust with Triple Blast, dredge in Acadian Feux.

3

Immediately add chicken or shrimp; cook 4 minutes on each side, shrimp less than 2 minutes.

4

Slice chicken into strips.

5

Toss romaine through Champagne tomatoes, dress with blue cheese and toss to dress (if desired).

6

To plate, drizzle a bit more blue cheese, top with blackened chicken or shrimp. Garnish sides with Pepperoncini and Caperberries. Top with Green Onion Bacon Bits.

Ingredients

Day Ahead If Desired
 4 strips Applewood Thick Cut Smoked Bacon, diced
 2 fresh green onions
Day Of
 4-5oz chicken breast portions, boneless, skinless, sliced length ways or pounded to even thickness <1/2" thick
OR
 12 extra jumbo fresh Gulf Shrimp, peeled to tail, deveined if desired
 1 stick unsalted butter, melted and warm in a dish large enough for your proteins, but not all at once
 8 oz romaine hearts, rough choppedI promise I won't tell anyone if you brushed olive oil on those whole romaines and grilled them first. Shhh
 2 Baby Belgian Endive, halved, cored and thinly sliced longways
 4 thin slices purple onion, quartered
 2 cups Champagne Tomatoes, halved longways
 1 cup Pepperoncini pepper rings or whole, scant amount of liquid
 1 cup caperberries, or more to taste
 1 Green Onion Bacon Bits

Directions

1

Ventilation fans on, or outdoors, Heat heavy skillet to high.

2

Dip chicken or shrimp in butter. Dust with Triple Blast, dredge in Acadian Feux.

3

Immediately add chicken or shrimp; cook 4 minutes on each side, shrimp less than 2 minutes.

4

Slice chicken into strips.

5

Toss romaine through Champagne tomatoes, dress with blue cheese and toss to dress (if desired).

6

To plate, drizzle a bit more blue cheese, top with blackened chicken or shrimp. Garnish sides with Pepperoncini and Caperberries. Top with Green Onion Bacon Bits.

Black and Blue Salad