Roasted Chicken And Bread Pudding


Chef Laurent Tourondel has cooked all over the world, including in England, Moscow, Las Vegas and his native France.

He's now settled in New York and over the past year and a half has opened a string of popular restaurants including BLT Steak, BLT Fish and, most recently, BLT Prime.

This Saturday, he brings his culinary skills to the Chef on a Shoestring challenge. He's agreed to prepare a meal for four on the Saturday Early Show's $40 budget. His menu? Spinach Salad; Roasted Chicken with Lemon and Rosemary; Creamed Corn Succotash; and Strawberry Bread Pudding.

The following are his recipes:

Spinach Salad
Serves 4

2 bunches Baby Spinach
1/2 head Radicchio
8 pieces Double-Cut Smoked Bacon
2 Beefsteak Tomatoes
1/2 cup Blue Cheese
1 small Red Onion
1/2 cup Olive Oil
3 Tablespoons Red Wine Vinegar
Salt and Pepper

  1. Roughly chop radicchio, dice the tomatoes and thinly slice the red onion.

  2. Add all vegetables to the spinach.

  3. Whisk the olive oil and vinegar together and season to taste.

  4. Gently toss the vegetables with the vinaigrette until the leaves are evenly coated.

  5. Crumble the bacon and blue cheese on top and serve immediately.


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