Thai Chicken Salad

A great salad to bring along on a picnic or enjoy on early Fall boat outings. 

Serves 4

Ingredients:

2 chicken breast halves, each 1/2 lb.

Salt and freshly ground pepper, to taste

1/2 small head green cabbage

1/2 small head iceberg lettuce

1/2 cup unseasoned rice vinegar

3 Tbs. fish sauce

1/3 tsp. Asian sesame oil

2 tsp. sugar

2 Tbs. seeded and minced serrano chili

1 small avocado, pitted, peeled and finely diced

1/2 cup chopped fresh cilantro

Directions:

Preheat an oven to 350°F.

Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife, 30 to 35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2-inch cubes.

Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the thinnest possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chili and toss to combine. Add the diced avocado and gently turn the salad to distribute evenly.

Divide the salad among 4 individual bowls or plates. Sprinkle with the cilantro and serve.

Serves 4.

Snow Peas And Chicken Green Curry

This is a perfect recipe for those of us who are trying to cut back and get in shape for the summer!

Made throughout Southeast Asia, curry paste usually includes fresh ingredients such as lemongrass, galangal, garlic, onions, green or red chilies, and cilantro. Green curry paste, called for in this recipe, is available at Asian markets and well-stocked grocery stores.

Serves 4


Ingredients:

1 1/2 Tbs. canola oil

1 tsp. Thai green curry paste

3 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast,

thickly sliced crosswise

1/2 tsp. Asian fish sauce

1 cup light coconut milk

3 Tbs. low-sodium chicken broth

1/2 long green chili, seeded and minced

1/2 lb. snow peas, trimmed

1/2 lb. button mushrooms, thinly sliced

Steamed rice for serving

Directions:

In a large fry pan over medium-high heat, warm the oil. Add the curry paste and stir-fry for about 45 seconds. Add the chicken and stir-fry until opaque, 3 to 4 minutes. Add the fish sauce and a little coconut milk and stir to scrape up the browned bits. Add the remaining coconut milk, the broth and chili and cook, stirring, until the liquid is reduced to 2/3 cup, 6 to 7 minutes. Add the snow peas and mushrooms and cook for 1 to 2 minutes more.

Serve the curry hot over steamed rice.


Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).
© 2012 Williams-Sonoma Inc. All Rights Reserved

Poulet A La Normande...Chicken Normandy

One of my favorite French recipes. this dish hails from Normandy, land of apples, cream, Calvados and the famous Bresse chickens.  We may not have the latter but our apples are second to none!

This recipe comes from Alice Waters, the doyenne of California cuisine, owner of the famous Chez Panisse restaurant in Berkely, California.

Serves 4.

Ingredients

1 (3 1⁄2-pound) chicken, cut into 8 bone-in pieces

Salt and freshly ground black pepper
5 tablespoons butter
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
3 sprigs thyme
1 bay leaf
1⁄2 cup Calvados
1 cup apple cider
1 cup chicken stock
30 pearl onions
3 medium apples, peeled, cored and each cut into 8 wedges
1 cup crème fraîche (or heavy whipping cream)


Directions

1. Season the chicken with salt and pepper. In a large, heavy saucepan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add the chicken skin-side down and brown on all sides. Transfer to a plate.

2. Pour off most of the fat from the pan. Add the onions, carrots, thyme and bay leaf and cook until the onions are translucent, about 5 minutes. Add the Calvados, warm slightly, then stand back and ignite it. Once the flames die, add the cider, scraping up the brown bits. Bring to a boil and reduce by half. Add the stock and return the chicken to the pan. Simmer, covered, for 20 minutes. Transfer the breast pieces to a bowl. Cook the legs and thighs for 10 more minutes and add to the bowl. Keep warm.

3. Meanwhile, soak the pearl onions in warm water before peeling. (I used frozen pearl onions and let defrost for a bit) Melt 2 tablespoons butter in a large skillet. Add the onions and a pinch of salt, cover and cook over medium heat for 10 minutes, shaking the pan occasionally. Uncover, add 1 tablespoon butter and increase heat to medium-high. Place the apples in the center of the pan. Sear on each side for 10 to 15 minutes, until caramelized.

4. Strain the Calvados sauce and return it to the pan. Add the juices from the chicken. Whisk in the crème fraîche (or whipping cream) Simmer until the sauce coats the back of a spoon. Season. Add the chicken pieces and warm through.

 Adapted from “Chez Panisse Fruit,” by Alice Waters. Via The New York Times

A Welcomed Change From The Holidays...Chicken, Tortilla & Lime Soup

In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chili or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chilies. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.

Lindaraxa's Suggestions:  For an easy procedure, use leftover cooked chicken or buy one cooked from the supermarket.  You can also use ready made tortilla chips.  I recommend Santitas as the closest to homemade.


Ingredients:


4 quarts chicken stock

Vegetable oil for deep-frying

3 corn tortillas, cut into strips 2 inches long

1 1/4 lb. boneless, skinless chicken breasts

3 Tbs. olive oil

1 large yellow onion, chopped

2 Tbs. minced garlic

2 to 3 tsp. finely minced jalapeño chili, with or

without seeds, to taste

1 1/2 cups peeled, seeded and diced tomatoes

(fresh or canned)

6 Tbs. chopped fresh cilantro

6 Tbs. fresh lime juice

1 1/2 tsp. salt, or to taste

1/2 tsp. freshly ground pepper

12 paper-thin lime slices, cut into quarters


Directions:


In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.

Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.

In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.

Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein

Poker Night At The Lake...General Tso's Chicken

Let's face it, when you live by a lake, sometimes things get pretty slow.  I haven't made too many friends since I've been here and frankly, that has been by choice.  Luckily, we have been blessed with wonderful young neighbors who are lots of fun and keep me entertained with outings on the lake and what have you.  One of the things I miss dearly though is playing cards.  I am a bridge player and used to play at least twice a week when I lived in New York and Miami.  Now I play on the computer, but that gets kind of boring sometimes.  I miss the feel of the cards in my hands.  I have found a duplicate group nearby and next week I think I'll check it out.  Unfortunately, duplicate bridge these days is full of, shall we say, older people?  Not very conducive to fun, especially on weekends!

 Last Saturday I organized a poker game here at the house and what better food to serve my friends than Chinese.  One of my neighbors adores General Tso's chicken and Chinese takeout is  hard to come by where we live.  You may have noticed the abundance of Chinese recipes here on the blog and that is for a good reason...if and when we want Chinese the only way to get it is by cooking it ourselves.

There are two versions of General Tso's chicken.  On one the chicken is coated and deep fried and on the other it is simply stir fried.  The traditional one and the one served most often in Chinese takeouts is the former and that is the one I served last weekend.  Both are wonderful so when you want a lighter version, go for the stir fried.

This recipe, although classified as Hunan, is really an American invention.  You will be hard pressed to find it in China.  You will also have a hard time finding it in most good Chinese cookbooks.  The recipe below is Martin Yan's stir fried version

Makes 4 servings

Ingredients

Marinade

3 tablespoons Chinese rice wine

or dry sherry

1-1/2 tablespoons oyster-flavored sauce

2 teaspoons cornstarch

1 pound boneless, skinless chicken thighs,

cut into 1-inch pieces

Sauce

1/4 cup chicken broth

1 tablespoon rice vinegar

1 tablespoon regular soy sauce

1 tablespoon dark soy sauce

1 tablespoon sugar

2 teaspoons sesame oil

2 tablespoons cooking oil

6 small dried red chilies

1 tablespoon minced garlic

2 teaspoons minced ginger

2 green onions, cut into 1 inch lengths

1/2 teaspoon crushed dried red chilies

1-1/2 teaspoons cornstarch

dissolved in 1 tablespoon water

1/4 cup roasted peanuts, coarsely chopped



Getting Ready

Combine marinade ingredients in a bowl. Place chicken in marinade and turn to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl.

Cooking

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chilies and stir-fry for 10 seconds. Add chicken and stir-fry for 2 minutes. Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute.

Add sauce and cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Place chicken on a serving plate and sprinkle with peanuts.

This recipe was slightly changed on 10/26/10

Chicken Enchiladas

Cinco de Mayo is around the corner and there are all kinds of great Mexican recipes popping up in the web.  Here's one of them.  Makes for a nice easy recipe to make at the lake anytime!

Serves 8

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe & Photo courtesy Tyler Florence

Foodie Friday is at Designs By Gollum

Roast Chicken With Caramelized Shallots

With simple recipes like this, there really is no excuse for not cooking dinner at home. Except for the shallots, which you can pick up when you buy the chicken, you should have most of these ingredients in your pantry.  Shallots give any dish a wonderful taste and they have the added advantage of lasting quite a while if you keep them in the refrigerator.

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.


If you are coming up to the lake for the weekend, , this is a great recipe to make on Friday night.

   

Serves 4 to 6

Ingredients

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon soy sauce

4 large shallots, peeled and minced

sea salt and freshly ground black pepper

One whole chicken, cut into 8 pieces

one generous handful of coarsely chopped flat-leaf parsley


Directions

1. Preheat the oven to 425ºF (220ºC).

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis and David Leibowitz

Weekend Family Dinner Menus

This weekend's family dinner menu has been posted on Lindaraxa's Garden.  Come check it out!

Chinese New Year...Minced Chicken with Walnuts in Lettuce Cups

This week we are hitting the trifecta of the food world.  Valentines Day, Mardi Gras and Chinese New Year.  If you publish a food blog, you could easily be a good candidate for a heart attack.  Fortunately Im not celebrating any of them in my house this year, but if I were, I would be sure to have plenty of these on hand.  They are delicious and a good alternative if you are trying to cut back and get ready for the big one, Valentine's Day!

This is my version of a favorite banquet dish that's often served on festive occasions as a symbol of longevity. The crisp, chilled lettuce makes a wonderful contrast to the warm filling, and the sweetness of the hoisin sauce.  If you like Chinese food, I encourage you to try this...you won't be sorry!

4-6 servings
Ingredients

6 fresh or dried shiitake mushrooms (or dried black mushrooms)
3/4 cup walnuts
1/2 pound boneless, skinless chicken breast or duck meat
1 tablespoon oyster-flavored sauce
2 tablespoons vegetable oil
1 teaspoon minced ginger
1 clove garlic
 scallions chopped fine
1 small carrot, finely minced
1 small stalk celery, minced
1 cup diced water chestnuts
1 tablespoon Chinese rice wine OR dry sherry
1 teaspoon sesame oil
vegetable oil
Hoisin sauce
Soy Sauce
12 small iceberg lettuce cups


Directions

Clean mushrooms, discard stems and chop caps.

Spread walnuts in a pie pan. Toast in preheated 350-degree oven, stirring once or twice, until lightly browned, about 10 minutes. Let nuts cool, then coarsely chop.

Cut chicken or duck into 1/4-inch pieces. Place in a bowl with oyster-flavored sauce; stir to coat. Let stand 10 minutes.

Place a wok over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add chicken or duck and stir-fry 1 minute. Add carrot, celery, scallions and water chestnuts; stir-fry 30 seconds.

Cook until vegetables are tender-crisp, about 2 minutes. Add wine and sesame oil; cook until heated through. Add walnuts and toss to coat. Add 1 TB soy sauce and 1 TB hoisin sauce. Toss to coat.

To serve, spread hoisin sauce on a lettuce cup, spoon in some of chicken mixture, in lettuce cup and eat out of hand.

Photo: Serious Eats

Thai Fried Chicken Wings With Hot And Sour Sauce

This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges." Most of what you'll need can be purchased in Asian and Indian markets or in the Internet. 

Don't be intimidated by some of the ingredients.  If you can't find them easily, there are simple substitutions that will not greatly affect the end result.  For instance, galangal is an exotic type of ginger... you can use regular ginger.  Tamarind paste can be substituted with Worcesterhire Sauce and if you cannot find palm sugar substitute light brown sugar.  Do get rice flour, there is no substitute for the crispiness you get from it.  I am noticing that it is being used more and more in recipes that require breading for frying.  You can also leave out the belacan powder, it's only an 1/8 tsp. so it won' t affect the taste too much.

I am usually very much against substitutions.  If you don't have the ingredients, skip it and go on to something else.  I hate it when I give out a recipe for shrimp and they substitute chicken as an example, or omit this and add that. Then they say the recipe was not as good as they thought!! This is a different situation.  Here you have a famous chef who needs to come out with something special and yes, if you use all of these esoteric ingredients, it will be special, particularly to those who have grown up eating it.  But let's face it, most of us reading this blog are not Thai.  One thing though, if you do not live in an area where mangoes are available when you decide to make it, wait to add them until they come in season. That does make a difference.  Goya has some pretty good canned mango slices, but there is nothing like the real thing, specially  in season. 

This is a fantastic recipe and one that will go well as part of any Super Bowl party.

Makes 4 servings

Ingredients

1/2 cup soy sauce

1/2 cup fresh lime juice

2 tablespoons nam pla (Thai fish sauce)

3 cloves garlic, crushed

2 fresh red Thai chiles, thinly sliced

1 tablespoon sugar

2 pounds chicken mini drumsticks from chicken wings, or chicken wings, separated at the joint

1 ripe mango, cut into 1-inch slices

2 teaspoons salt

Grape seed or corn oil, for frying

1/2 cup cornstarch

1/2 cup rice flour

1/4 cup chopped fresh mint leaves

Hot-and-Sour Sauce

Directions

In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.

Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.

Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.

Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.

In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.

Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Hot And Sour Sauce

Ingredients

1/4 cup grape seed or corn oil

1/2 cup thinly sliced shallots

1/4 cup thinly sliced garlic

2 tablespoons chopped dried red finger chiles

1/2 fresh red Thai chile

1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices (ginger)

1/8 teaspoon belacan (shrimp paste) (optional)

1 1/2 tablespoons palm sugar (or light brown sugar)

2 tablespoons tamarind paste (or Worcestershire Sauce)

2 tablespoons red-wine vinegar

2 tablespoons fresh lime juice

3/4 teaspoon nam pla (Thai fish sauce)

3/4 teaspoon salt

Directions

Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.

Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

Elegant Leftovers...Curried Chicken & Mushroom Gratin

What do you do with Roast Chicken leftovers when all of a sudden they become the main event?

This afternoon, my daughter called around 5 p.m. (after telling me in the morning she wouldn't be home for dinner) to tell me her plans had been cancelled and could she, instead, bring a co worker for dinner. Oh my! Chicken croquettes were out of the question and so was my Chicken a la King (no pastry shells in the freezer and no vermouth or white wine) Sooo, how about I turn that into a gratin and maybe add a dash of vodka, which I always keep in the freezer! I seldom get caught by surprise, but with this move, which has been hard on both of us, there is no well stocked pantry to speak of; but there is always improvisation and that is where usually some of our most original recipes come from.

This gratin is really a Chicken a la King , an old favorite of the 1950's, which went the way of the quiche of the l980's. Everybody got sick and tired of it, but my family never did and I serve it often, especially to the ladies who lunch. They love it! still, after all these years. In this case, the vodka got the better part of my imagination and I thought of adding a little curry and fennel and pray for the best. After all, who would be the wiser? The result? pretty good, pretty good, with rants and raves from daughter and guest. A nice green salad is all you need to accompany this dish.

P. S. Notice I left out the vodka, that is optional!


Serves 4


Ingredients

1/2 roast chicken
8 TB butter
2 cloves of garlic, mashed and finely chopped
1 small onion, finely chopped
1 small box of mushrooms, cut in small pieces
1 small can chopped pimientos
6 TB flour
3 Cups of warm milk
1/4 tsp. fennel seeds
1/4 tsp. curry powder
Salt & Pepper
Panko
Paprika, dash
Extra butter to dot over gratin


Directions

Preheat oven to 400 degrees

Cut the chicken in one inch pieces and set aside. Add 2 Tb butter to a skillet and saute the garlic and the chopped onions until translucent. Add the mushrooms and cook until browned, about 3 minutes, set aside.

In another pan you are going to make a bechamel sauce. Melt the remaining 6 TB of butter, add 6 TB flour and stir with a whisk for a minute (this is called a roux) Add the fennel and curry powder. Mix well. Add the 3 cups of warm milk, a little at a time, and stir until it comes to a boil. Do not let it boil, once you see the first bubbles you are done!

Add the onions and mushrooms to the bechamel, add the chicken pieces, the pimientos and salt and pepper to taste.

Distribute evenly in four gratin dishes, spread Panko to cover and sprinkle a dash of paprika. Dot with butter on top. Cook in a 400 degree oven until it begins to bubble. Place in the broiler for a couple of minutes to brown. Don't answer the phone! Serve immediately.

Cook's Note: You can freeze the gratins before dotting with butter and cooking in the oven. When ready to cook, take out of the oven and cook at 350 instead of 400 degrees, until it starts to bubble. It will take about 45 - 50 minutes.

Crunchy Chicken Salad

Start to Finish Time: 30 minutes

Yield: 8 servings


This recipe works as a salad on its own or as a filling for a wrap sandwich.


Ingredients


5 scallions, white and greenparts, finely chopped

1 small fennel bulb, core removed, very thinly sliced

1 'Granny Smith' (or other firm, tart apple), peeled and cored, thinly sliced

2 cups cooked quinoa (or substitute wheatberries, farro, or brown rice)

Meat from 1 whole roasted chicken, roughly chopped, about 3 pounds

1 cup toasted pine nuts

3 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

1/3 cup flat-leaf parsley

Kosher or sea salt and freshly ground black pepper


Directions:


In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.

Recipe: Annie B. Copps, Yankee Magazine
Photo: Steven Vote