Wednesday, February 22, 2012

Winter Vegetable Salad


I had the following vegetables from the box: Swiss Chard, Leek, Purple Potatoes

Washed, cleaned and cut all vegetables in similar size and blenched them until slight soft. Left them cool.
Marinated chicken with mustard, Herbs de Provence, salt and pepper, lemon zest and roasted for about 45minutes (450F) until chicken was brown and the potatoes slightly soft. Left them cool.

Cut all vegetables (added one apple and one bell pepper for color and bite) and chicken in mouth-sized pieces and mixed them with a vinaigrette  (any mustard, any vinegar, any oil, salt, pepper, any additional spices like paprika or curry can be added).

Served cold.

Swiss Chard: high in vitamins A, K and C … and they have nothing to do with Switzerland (like Swiss Cheese!).
Leek is related to onion and garlic, and was used in ancient Egypt.
Purple Potatoes: native to Peru and Bolivia 







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