Ingredients
- DRESSING:
-
- 1/3 cup mixed fresh herbs (oregano, parsley, thyme)
- ½ cup oil
- 1/3 cup cider vinegar or lemon with zest
- 3 tablespoons each: mayonnaise, sour cream, creme fraiche or yogurt
- 1 Tablespoon dijon mustard
- 1 teaspoon each: sugar, cracked pepper
-
- SALAD:
- 8 ounces Savoy or Napa cabbage
- 1 small wedge red cabbage
- 1 stalk celery, diced
- 3 green onions, sliced
- Red pepper, mandoline sliced
- Fresh corn (raw)
- small tomatoes
- 1 red apple, diced, skin on
- Sliced grapes
- Broccoli, steamed 2 minutes in a steamer, plunge in iced water till cool.
cut up.
- 1/4 cup each: currants (soaked in water for 20 minutes, then darined , smoked almonds, or pine nuts
- CHICKEN BREASTS skin on (2 whole breasts or 4 split bone-in, skin
on) generous olive oil, salt, pepper. Bake on a sheet pan 350F for 35-40
minutes. remove from oven, cover with tin foil for 20-30 minutes to retain
juices. Remove skin, cut into 1 inch dices.
-
- ¼ cup hard cheese - parmesan, Romano, aged cheddar.