Tender Greens

Tender Greens in Culver City

"What a perfect place for a healthy, fresh meal done in front of your eyes and with yummy ingredients.
This is the kind of place you can go over and over and never get sick of because the menu is varied enough and even having the same thing is cool because it's so good.
I always have the tuna Nicoise which is one of my all time favorite salads and is cooke perfectly.
The only reason I didn't give it 5 stars is that the atmosphere is sooo casual and you have to find a table and there is sometimes a long line, but other than that- they deserve 5 stars.
One of my fav's"

But in case you might want to make a main dish salad here is a great recipe that many have enjoyed in my kitchen.


Arugula, Watercress Salad with Grilled Chicken and Blood Oranges
Serves 6

Ingredients
1 bunch arugula, washed and dried
1 bunch watercress, tough stems removed
1 whole boneless, skinless, chicken breast, halved, trimmed, pounded
1 Tablespoon chopped thyme
1 lemon juiced
¼ cup olive oil
Salt, pepper
Dressing:
3 Tablespoons balsamic vinegar
1 small shallot, minced
1/3 to 1/2 cup olive oil
Salt and pepper
Garnish:
2 blood oranges, segmented
1 ripe avocado, sliced

Procedure
1. Combine the arugula and watercress in a large serving bowl and set aside.
2. Marinate the chicken in a medium bowl with the thyme, lemon, olive oil salt and pepper for about 30 minutes.
3. Meanwhile blend the dressing ingredients in a small bowl, taste and adjust seasoning.
4. Heat a grill pan and grill the chicken for 3 minutes on each side. Transfer to a cutting board and slice thinly on the diagonal.
5. Toss the salad with some of the dressing. Mound the salad on a platter and scatter with the oranges and avocado. Arrange the chicken on top and drizzle some of the dressing over the chicken.
6. Pass the remaining dressing in a small bowl.