Take your grilled chicken salad up a notch by pairing it with zucchini and a lemon-caper vinaigrette.
Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider that this salad is one of his favorite ways "to put a healthy meal on the dinner table."
"It's zesty, with arugula and pepperoncini in the citrus-y vinaigrette," he said. "The zucchini ribbons, which look like wide pappardelle pasta, have an appetizing, fresh texture and look beautiful on the plate."
To make Stone's salad for four, you'll need: 4 boneless chicken breast halves, 8 cups of baby arugula (not packed), 2 zucchini (small and thin), and 1 cup cherry tomatoes (halved).
To make Stone's lemon-caper vinaigrette, you'll need: ¼ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons of shallots (finely chopped), 1 tablespoon pepperoncini (finely chopped), 1 tablespoon flat-leaf parsley (finely chopped), 1 tablespoon capers (drained, coarsely chopped), 2 teaspoons Champagne vinegar (white wine vinegar will also work), and the finely grated zest of 1 lemon.
First, heat a grill pan over medium-high heat. Coat your chicken with a tablespoon of olive oil and season with salt and pepper. Grill your chicken for about four minutes on each side, or until it's seared and the grill marks are visible. Transfer to a cutting board.
Then, in a large bowl, combine your arugula and tomatoes. Use a vegetable peeler to shave off long, thin ribbons of your zucchini. Add the ribbons to the bowl and discard the seedy centers of the zucchini.
In a separate bowl, whisk together your shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar for the dressing. Then, gradually whisk in the olive oil and season to taste with salt and pepper.
Pro tip: You can make the vinaigrette up to eight hours ahead of serving — just make sure to cover and refrigerate. Let the dressing stand at room temperature for 15 minutes and re-whisk before using.
Once you're ready to serve, add enough vinaigrette to coat your salad and gently toss everything together, making sure not to break your zucchini ribbons. Season with salt and pepper.
Serve your chicken breast on a plate with the salad alongside it. Drizzle the chicken and salad with your remaining vinaigrette and serve immediately.
April 24, 2021 at 06:03PM
https://ift.tt/2PhT4ls
Michelin-starred chefs share 7 easy salads you can throw together for lunch - Insider
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment