Its June, warm and the kids are out of school, Summers here and its time to make warm weather foods. While doing the evening market stroll, I came across first of the season sweet white corn and golden chanterelle mushrooms for a good price. I had the idea of doing a salad using roasted chicken, chanterelles, corn and arugula with a simple dressing. I prepped and cooked all the individual ingredients and just tossed them together with the chicken on top of the salad as the center piece. I salad would be great on its own if you wanted to leave out the chicken. The addition of panchetta or smoky bacon would add nice flavor as well.
The Chicken:
organic deboned whole chicken legs
season with sea salt/fresh black pepper
Pan sear till golden brown and finish roasting 20-30 minutes in 400F oven
The salad:
Sweet white corn, shucked and briefly sauteed in olive oil
Golden chanterelle mushrooms, cleaned and sliced and quickly sauteed
Washed baby arugula
The Vinaigrette:
Sherry wine Vinegar
Extra virgin olive oil
Sea salt/fresh pepper
Whisk well
Roast red onions:
1 peeled red onion, sliced and sauteed in olive oil and a splash of quailty sherry vinegar.
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