Here’s their new spring salad recipe—loaded with snow peas, asparagus, parmesan, and, of course, chicken breast—courtesy of
chef Daniel DiStefano.
Makes 4 servings
- 1 bunch red romaine
- 1 bunch green romaine
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- ½ cup English peas, shelled
- ½ cup snow peas, cut in half
- 1 bunch asparagus, cut into 1” pieces
- ¼ cup slivered almonds, toasted
- ¼ cup parmesan cheese, grated or crumbled
- ⅓ cup lemon juice
- 1 cup extra virgin olive oil
- 2 organic chicken breasts, skin on
- Salt and pepper to taste
How to make it
Wash the lettuce with cold water and dry thoroughly using a salad spinner. Chop the lettuce into bite-size pieces. Add the chopped parsley and mint, and mix. Place in the refrigerator while you prepare the other ingredients.
In a large pot of salted, rapidly boiling water, blanch the peas for about one minute. Remove them from the boiling water, then immediately place into a bowl with ice and cold water. (This step keeps the vegetables crunchy and bright green.) Repeat this process with the snow peas, then the asparagus. Once the vegetables have cooled, remove from ice water and drain.
Heat a sauté pan over medium heat with just enough oil to coat the pan. Season the chicken with salt and pepper, then pat dry with paper towels to remove any excess moisture. Once the oil is hot, place the chicken breast skin-side down in the pan. Turn the heat to low and allow the chicken to cook slowly until the skin becomes golden brown and crispy. Cook until it reaches an internal temperature of 165°F. Remove the chicken from the pan and allow to rest, skin-side up, for 10 minutes.
While the chicken rests, whisk together the olive oil and lemon juice in a small bowl, then season with salt and pepper. In a mixing bowl, combine the lettuce, blanched vegetables and parmesan. Dress to taste with lemon vinaigrette. Slice the chicken breast and place on top salad. Garnish with toasted almond.