I’m one of those people where the texture of food is very important. Just like having a combination of savory to sweet and acid to fat, the texture of a dish adds to its interest. I find this to be particularly true when it comes to salads. For me, every salad has to have an element of crunch! Salads do not have to be constructed with the honeymoon approach (lettuce alone). I want a salad that is seasonal, colorful, crunchy and delicious.
Recently, I was totally gobsmacked when I realized I have never used Napa or Chinese cabbage at home. How can this be? I love cabbage! So when a recipe for an Asian salad popped up on my internet feed, I took a look. Because I’m slightly anal about this, I changed some things, and made a completely different dressing than the one suggested. The Miso-Sesame Vinaigrette worked beautifully. This salad is now my new obsession! It’s also perfect for those of us that eat a fair amount of chicken. I roast a whole chicken about every other week, so the leftovers are perfect for this salad. No leftovers? Grab a store-bought rotisserie chicken and you’re have way done! I even ordered three Napa seed varieties for our farm. I know I will be experimenting with this delicious, crunchy ingredient in the next few months.
ASIAN SHREDDED CHICKEN SALAD
INGREDIENTS:
FOR THE SALAD:
2 heaping cups of cooked and shredded leftover, or store-bought rotisserie chicken
4 heaping cups thinly sliced napa cabbage
4 scallion, thinly sliced
1 cup shredded carrots
1 cup English or Persian cucumber, diced
1 red bell pepper, seeded and chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup toasted almonds
FOR THE MISO-SESAME VINAIGRETTE:
2 medium garlic cloves, smashed
1 small shallot, roughly chopped
2 tablespoons tamari or Braggs liquid aminos
2 tablespoons balsamic vinegar (white or reg)
2 tablespoons red or white wine vinegar
1 tablespoon miso paste of your choice (white or red)
1 tablespoon dark brown sugar
1/2 cup sunflower, avocado or vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons black sesame seeds
INSTRUCTIONS:
In a large bowl, combine all the salad ingredients except for the nuts. In a small food processor or quart jar, using a stick blender, combine all the ingredients for the dressing, except the oil and sesame seeds. Blend dressing ingredients until smooth. Slowly add the oil, blending until emulsified. Stir in sesame seeds.
Right before serving, toss the salad with the 1/4-1/2 cup of the dressing. Garnish with nuts and more sliced green onions. Serve cold.
“Pray for miracles, but plant cabbages.” ― Ken Follett
When I think of the Mediterranean, I think vibrant colors, earthy flavors, and of course feta. This sheet pan dinner has all the elements of color, flavor, and savoriness combined into a crowd pleasing and easy dinner. Although designed to feed about 4 people, it’s easy to double (who wouldn’t want leftovers?). Simple can indeed be delicious. A uncomplicated side salad with a Dijon vinaigrette, and a chilled glass of white wine and you’re in business. The only thing missing is a view of the sea.
GREEK SHEET PAN DINNER
INGREDIENTS:
1/2 cup olive oil
Juice of 1 lemon
4 garlic cloves, grated
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
4 bone-in, skin on chicken thighs
1 medium zucchini, halved lengthwise and cut into 1/4 inch half moons
1 yellow or orange bell pepper, seeded and cut into 1-inch pieces
1 medium red onion, sliced into wedges
1 pint grape or cherry tomatoes
1/2 cup kalamata olives
1/2 cup feta, crumbled
1/4 cup fresh flat-leaf parsley, chopped
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Move oven rack to upper third of oven. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
Place the chicken thighs in a bowl or zip lock bag, and pour 2/3 of the marinade over chicken. Rub marinade into chicken with your hands making sure it is well coated. Marinate chicken 15 to 20 minutes.
In a large bowl, add the zucchini, bell pepper, red onion, and tomatoes, then cover with remaining marinade. Toss together until they are completely coated. Place coated vegetables on sheet pan. Nestle chicken thighs in the middle of vegetables.
Bake for 30 minutes. Remove sheet pan from oven and add the olives and feta. Return sheet pan to oven and bake 15 minutes more, or until chicken registers 165 degrees. Remove from oven and let rest 5 minutes.
Sprinkle with parsley and serve.
Yields, 4-6 servings
“Greece is a good place for rebirths.” –Judith Martin
Twisted Basics 