Best Fall Salad Recipes From An OC Expert

Salads are great menu items for several reasons. A lot of people consume a lot more salads in the spring and summer not only so they can look better in a swimsuit, but also so they don't have to cook when the weather is warm. Salads are also good because the contents of a fresh salad can change with the seasons. Chef Pascal Lorange provides recipes for two salads that use fresh and seasonal ingredients that will provide you with a flavorful dish and still keep you from having to cook a great deal.

Chef Pascal Lorange
Fig & Olive
151 Newport Center Drive
Newport Beach, CA 92660
(949) 877-3005
www.figandolive.com

At age 17, Lorange worked at Le Prince de Liege in Belgium, and at age 19, he worked for renowned Chef Georges Blanc in Vonnas, France. He has also served as the private chef for Julio Iglesias. He now creates Mediterranean-inspired cuisine at Fig & Olive, where he has been the executive chef since 2005.

Fig & Olive Salad

• 1 head Romaine lettuce, washed and shredded
• 1 basket of fresh figs (any variety), quartered
• Container of dried mission figs, quartered
• Handful of pitted green olives
• Scallions (optional)
• 1 crisp apple, thinly sliced
• Handful of walnuts, chopped
• Aged Manchego cheese, thinly sliced
• Crumbled Gorgonzola cheese
• Good quality olive oil
• Balsamic vinegar
• Salt and pepper

Directions:

1. Whisk several tablespoons of olive oil with one tablespoon balsamic vinegar until combined.
2. Add salt and pepper to taste.
3. Add the dried figs and Gorgonzola cheese to the dressing.
4. When ready to serve, toss the lettuce with the dressing.
5. Add the apple, fresh figs, olives, walnuts and Manchego cheese as desired.

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Salade de Poulet

• 1.7 oz arugula
• 1 oz croutons
• 3.5 oz Kumato tomatoes
• 0.4 oz scallions
• 20 dried cranberries
• 6 oz chicken breast
• 2.5 oz (4 segments) of orange
• 1/4 avocado
• 2 Tbsp olive oil
• Ayala spice (Herbes de Provence can be substituted)
• Salt and pepper

For the blood orange dressing

• 2 Tbsp mayonnaise
• 0.1 oz Dijon mustard
• 1 Tbsp olive oil infused with blood orange juice
• 1 tsp orange juice
• 1 tsp water
• Dash of Tabasco
• Pepper

Directions:

1. For the dressing, mix the mayonnaise, mustard, orange juice, water, Tabasco and pepper in a bowl.
2. Slowly drizzle in the olive oil infused with blood orange juice to create an emulsion.
3. Reserve one tablespoon of the dressing for plating.
4. In a bowl, mix the arugula, croutons, tomato wedges, scallions, dried cranberries and blood orange dressing.
5. Season the chicken with salt, pepper and Ayala spice.
6. Grill the chicken with one tablespoon of olive oil.
7. Slice the chicken breast width-wise into five pieces.
8. Slice the orange and avocado into four segments.
9. Place the salad mix on the plate, and arrange chicken, avocado and orange on top.
10. Drizzle with the remaining tablespoon of blood orange dressing.

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