|
these salad days
|
January 29, 2002
|
« last night a sandwich changed my life | Main | salsa virgin no more »
Made a salad last night. This is of interest because salads are not among Rebecca's favorite foods, being composed, as they are, of many different textures and flavors. But when I went to Trader Joe's and found that they'd stopped carrying duck breast (which is what I'd planned to cook) and started carrying Mache (which is Rebecca's favorite green), I took it as a sign.
Here's my first attempt at a salad in more than six years:
Ingredients:--//--Two chicken breasts or three thighs (boneless is best for your sanity) 3/4 cup port 4 tbsp balsamic vinegar 1 tbsp minced fresh ginger honey truffle oil fresh thyme (leave it on the stick) 12 oz crimini mushrooms 1 to 2 tbsp chopped garlic 1 cup chopped proscuitto Mozzarella Two red bell peppers shredded carrots A whole lotta Mache
Directions:
Begin with a medium-sized pot with a tight-fitting lid. Sear the chicken breasts in a little oil, salting and peppering to taste, until the outsides are nicely browned.
Take the pot off of the burner. Turn the burner down to *low*. Wait for the pot to cool a bit (test it by putting a little water in the bottom; if it boils off rapidly, it's too hot). When the pot is cool, add the port, vinegar, and ginger. If the liquid doesn't cover more than 1/2 the height of the chicken, supplement with water or chicken stock. Cover the pot and let the chicken braise until the juices run clear and the meat is no longer pink. (You'll still be able to tell despite the color of the braising liquid. I think it's around 20 mins or so.)
Meanwhile, rinse the Mache, and julienne the bell peppers and carrots. Chop the mozzarella into small bites. Slice the mushrooms. Put a pan on medium-high and saute the garlic in a little bit of oil. Add the proscuitto and saute a bit. Add the mushrooms and saute until they lose their water, about 5 mins. Take this mix off of the heat.
Take remove the braised chicken from the pot. Remove the thyme and throw it away. Remove the lid and let the port mixture reduce by half. Meanwhile, shred the chicken. Taste the port mixture. Balance it out with port, honey, or vinegar as necessary. Add truffle oil to the dressing.
Combine all of the ingredients and the dressing, toss, and serve.
Verdict
Enjoyable. A success. Some possible changes: use duck instead of chicken. Try pancetta instead of prosciutto. Add croutons or nuts or crispies. I'd also like to work on the dressing some, although I'm not exactly sure what I want to improve about it.
January 29, 2002 in old_site, recipes, salads | Permalink
