Summery salad Saturday

Having unearthed a 2001 Vogue Entertaining cookbook given by my sister-in-law some Christmases back, while unpacking, I sat down to thumb the pages for inspiration for Saturday’s dinner.

The original recipe called for raw basil, watercress, radicchio and mint, all of which I didn’t have on hand, and the first an herb I am not fond of, so I substituted with cooked round leaf spinach and garden peas. Not very vogue perhaps, but definitely more kid tummy-friendly, I felt.

Mum-in-law liked it and so did the kids, so for what it’s worth, here is my family-winning unvogue version of summery Saturday salad. 😉

  • 6 cooked chicken breast fillets, cooled
  • Round spinach leaves, quantity as you see fit
  • A handful of garden peas
  • One large orange, peeled and diced finely
  • 3 tomatoes, peeled and diced finely
  • A few glugs of extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 tbsp apple cider vinegar and a dash of dried oregano
  1. To make cooked chicken breast fillets, lightly marinate chicken with some sea salt, set a pot of water to boil, toss in the chicken and let it cook for approximately 15 minutes, till the meat turns white.
  2. While the chicken is cooking, soak and wash spinach and garden peas. When cooked, remove chicken from pot, toss in spinach and garden peas to cook. Set aside chicken to cool.
  3. Peel and dice the orange and tomatoes.
  4. To assemble, tear chicken into thin slices into a salad bowl. Add in cooked spinach and garden peas. Add in diced oranges and tomatoes. Stir to combine. Season with a few glugs of olive oil, sea salt and black pepper to taste. I also scattered some dried oregano over it. Finally, add in the apple cider vinegar, which gives it a nice little bite.

I usually like to maintain a “one carbo, two veg, one meat and one fish” meal structure, so on the side is some oven-baked sea bream, freshly bought from the market that day, and boiled potatoes. I suppose if I’d wanted to do the whole fine dining plating business, I’d gently rest the baked sea bream atop a nice little pesto infused potato puree, and garnish with some baby sorrel leaves, etc, etc.

But for now, I’m just a simple hungry girl who can’t wait to eat. Maybe another day. 😉


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