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Chef Alain’s Weekly Recap – Week Eight

August 7, 2014

Chef Alain’s Weekly Recap – Week Eight


Chef Salad w Coconut Dressing

GMO 101 Book Progress: GMO 101 book cover results

That’s it! Your voting time is over and the results are in… drum roll please. Cover # 3 is the winner by a large margin, twice as many votes than #1, 2, and 4. #5 got no votes. Sorry #5.

On the book’s side, I have send my draft manuscript to some of my fave people for review and a possible endorsement. I hope I can earn the Foreword by my all time favorite… well, I can’t tell you yet. It’s a secret. But if he/she agrees, I would be deeply honored. More to come…

Chef Alain Posted Articles

Healthy Organic Woman, Issue #47 – August 7, 2014: Are GMOs Making Your Furry Friends Sick?

Have you ever wondered, like me, why our pets are suddenly getting human sicknesses like heart, kidney or liver diseases – to mention a few?

Low Carb Paleo Show 016 with Chef Alain and Mark Moxom: Nathalie and Rebecca at YAWPS! Paleo Bars.

In this episode we find out how Rebecca Myers and Nathalie Cartier followed their hearts and mission to create a healthy and tasty snack that was perfect for Low Carbers and Paleo followers.



Chef Salad w Coconut Dressing

Salade du Chef avec sa Sauce Crémeuse à l’Aneth. Chef’s Salad with Creamy Dill Dressing

This lighter and more colorful version of the traditional Chef’s Salad is a whole summer meal in itself. The coconut milk may surprise you here, but you’ll see. it makes for a wonderfully creamy dressing. If you feel in the mood, top it off with oven-baked bacon pieces.

Servings: 4

Prep Time: 20 min

Cost per person: $3.75


For the salad:

8 cups mixed salad greens (about 4 ounces)

1 cup carrots (about 2 carrots), shredded

1/2 red onion, peeled and sliced thin

1 yellow bell pepper, cut in half, seeded and sliced

10 cherry tomatoes, cut in halves

4 oz oven-roasted turkey, cubed

4 slices natural Swiss cheese, cut up (about 2 ounces)

For the dressing:

3 Tbsp olive oil

1 Tbsp apple cider vinegar

1/4 cup mayonnaise

2 Tbsp coconut milk, full fat

1 small shallot, peeled and chopped

1 Tbsp fresh dill, chopped (or 1 tsp dried dill seeds)

1/4 tsp sea salt

Ground pepper to taste


1. Salad: Toss greens, carrots, onion, bell pepper and half of the dressing in a large bowl until coated. Divide between plates. Arrange tomatoes, turkey and cheese on top of the salad. Drizzle with more dressing.

2. Dressing: In your blender’s bowl, place all the ingredients in proper order. Blend well until smooth. If needed, adjust consistency with additional coconut milk.

= If you feel Paleo-crazy, feel free to add real bacon pieces of top.

This recipe comes from my book: Healthy French Cuisine for Less Than $10/Day

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Until next week, I wish you a great week.

Chef Alain Braux

A Votre Sante – To Your Health

Note: If you like any of my books, can I ask you a favor? Can you post a review on

Paleo French Cuisine   Gluten and Dairy-Free   Healthy French Cuisine   Lower Cholesterol

Thanks a parsley bunch. Chef Alain

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