Spring has sprung, guys! Well, at least here in Redondo Beach. Unfortunately where Kara is (Denver)….winter just hasn’t released her frozen grasp yet. Kacey and I received some pretty crazy snow pictures from our dad…see for yourself:
Yes, that is my parents’ neighbor’s tree lying across their driveway. Say that one 5 times fast. Yow.
In honor of welcoming (wishing?) Spring your way (and their way!) Billy and I made this salad over the weekend.
Fresh veggies + homemade dressing + tender grilled chicken = mouth watering!
Insalata Mista Salad with Grilled Chicken
1 box of arugula
1 pint cherry or grape tomatoes
1 red pepper
2 romaine lettuce heads
1 bunch of asparagus
Fresh Parmesan, shaved
4 organic chicken breasts
salt and pepper
extra virgin olive oil
So here’s the deal. You can use whatever veggies you want in this salad. The key is freshness, and honestly, grilling and roasting some of them give the salad that yummy warmth and depth. This is just how we created ours over the weekend:
1.) Steam the artichokes. Fill a large pot about 1/4 full with water. Place trimmed artichokes in pot and turn on high. Season water and chokes with salt, lemon juice, garlic powder – whatever seasoning you desire. Cover the pot, leaving a little portion open to let out some of the steam. Let the artichokes steam for about an hour, until the leaves come off very easily. Eat the leaves! Then remove the fuzzy middle to get to the artichoke heart. Thinly slice the hearts.
2.) Roast the asparagus. Heat oven to 400 degrees. Drizzle trimmed stalks with olive oil and salt. Place in oven and roast for about 10 minutes. Chop in 1/2 inch long pieces.
3.) Grill red pepper and chicken. Lightly brush the pepper and the chicken breasts with olive oil. Sprinkle with salt and pepper. Lay on grill and cook according to chicken instructions (that is my husband’s job! Just Google how to grill chicken, and then let me know). The red pepper only takes a couple minutes per side.
4.) Toss together the arugula, torn or chopped romaine, sliced mushrooms, artichoke hearts, asparagus, and red peppers.
5.) Shave fresh Parmesan on top. I use my carrot peeler!
6.) Dish out salad equally among plates. Place halved tomatoes on top. Thinly slice the chicken and layer on top as well.
1/2 cup Extra Virgin Olive Oil
1/4 Cup fresh lemon juice
Salt and Pepper
Whisk together the extra virgin olive oil and fresh squeezed lemon juice. Add salt and pepper to taste. Drizzle dressing all over salad and tomatoes.
And always, ALWAYS serve with warm buttered bread. Oh, and a glass of crisp white wine. That’s just a general rule I follow around here.