July 7: Lunchbreak - Salads, Salads, Salads, Made by Chef Bridget Burns
Jerry's Restaurant
505 Chestnut Street
(847) 441-0134

Jerry's Chopped Salad

For the salad:
1/4 cup diced cooked chicken breast
1/4 cup diced cooked ham
1/4 cup diced Gruyere cheese
1/4 cup diced cooked beets (recipe below)
1/8th cup crumbled crispy bacon
1 egg, hardboiled and chopped
Romaine lettuce, chopped

For the Thousand Island Dressing:
1 and 1/2 cup mayonnaise
1 and 3/4 cup ketchup
1 and 1/2 teaspoon worchestershire sauce
1/2 cups finely chopped cornichons
1 and 1/2 teaspoon teaspoon Lawry season salt
Salt and pepper to taste.

Combine all ingredients.

To assemble:
Place romaine lettuce on a plate. Place chicken, ham, Gruyere and egg individually in each corner. Top with bacon and beets. Drizzle with the dressing and enjoy.

Larry's Beets

3-4 medium beets
1 Tbs balsamic vinegar
3 Tbs extra virgin olive oil
2 Tbs sugar
1 tsp chopped garlic

To prepare:
Cook the beets until tender. Remove skin and dice. Make the dressing by whisking together vinegar, sugar, garlic and oil. Dress the beets.

Asian Chicken Salad

Shredded romaine lettuce
Shredded radicchio
Cubed avocados
Chicken , cooked and shredded
Dates, diced
Scallion, diced
Wonton Crisps (cut fresh wonton strips thin and fry in peanut oil, drain)

Peanut Dressing:
3 cups creamy peanut butter
1-cup chicken stock (or more if need for consistency)
1 Tbs grated ginger
1 Tbs chili sauce
zest of 3 limes plus juice
2 Tbs chopped cilantro
1 Tbs minced garlic
2 Tbs soy sauce
1 Tbs sesame oil
1-2 Tbs sugar or honey (to taste) salt and pepper

Blend in processor until smooth. You can use less peanut butte and more stock for a less rich dressing.
Toss salad ingredients in dressing and enjoy!

My Best Friend's Salad

Honey Soy Vinaigrette
3/4 cup olive oil
1/3 cup honey
1 Tablespoon soy sauce
1/2 cup cider vinegar

Blend honey, soy sauce, vinegar, salt and pepper. Slowly add oil, whisking until all combined.


1 ounce radishes, julienned
1 ounce carrots, shredded
1 ounce edamame (steamed and shelled)
2 ounces savoy cabbage, shredded
4 ounces romaine hearts, chopped

Combine and toss with the vinaigrette

Crunchy Noodles

4 Tablespoons butter
2 cups sliced almonds
1/2 cup white sesame seeds, toasted
2 packages Ramen noodles (oriental) crushed
2 teaspoons ground ginger
2 teaspoons garlic powder
Ramon noodle seasoning pack

Toss the noodles and almonds with butter and toast at 350 until golden brown, stirring occasionally. While still warm combine the noodles, almonds, sesame seeds and toss with ginger, garlic and seasoning packets.