MEAL OF THE WEEK
CHICKEN SALAD WITH AIOLI
SZ'S INCREDIBLE, EDIBLE EGGS
THE WHOLE WORLD LOVES CHICKEN SOUP BY MIMI SHERATON IS A TRUISM AS WELL AS A RECIPE BOOK. BUT IT’S ALSO TRUE THAT EVERYBODY LOVES CHICKEN SALAD, FOR WHICH THERE ARE ARGUABLY AS MANY RECIPES. THE LAST ONE I POSTED WAS IN 2017, SO I NEED NOT APOLOGIZE FOR OFFERING A VARIATION. ASSUMING YOU’RE USING LEFT-OVER CHICKEN, THIS IS A TWO-STEP RECIPE: CUT THE MEAT OFF THE BONES AND MIX IT WITH AIOLI, THAT FABULOUS FRENCH VARIATION ON PLAIN OLD MAYONNAISE. I’LL PROVIDE YOU WITH THE LINK TO AIOLI, ALTHOUGH IT’S RIGHT THERE IN RECIPES. FOR ADDED CRUNCH I MAKE GRIBENES, YIDDISH FOR CHICKEN SKIN CRACKLINGS. YOU CAN, OF COURSE, ADD CHOPPED CELERY, ONIONS AND HERBS. MY FAVORITE IS FRESH TARRAGON.
WE ALL HAVE OUR FARMERS’ MARKET FAVORITES. FOR MORE THAN 25 YEARS I’VE BEEN BUYING ORANGES FROM VICKY AT BERNARD RANCHES; POTATOES AND MELONS FROM WEISER FARMS; TOMATOES FROM BARBARA AT TUTTI FRUTTI FARMS; MORE RECENTLY, PORK FROM PEADS&BARNETT AND ALL MANNER OF LETTUCES FROM ROOTS ORGANIC. WHEN IT COMES TO EGGS, HOWEVER, I’VE SHOPPED AROUND, SO I’M A RECENT CONVERT TO SZ RANCHES. [READ MORE]
https://johnpleshettemealoftheweek.com/sz-ranchs-incredible-edible-eggs/
