Chicken, Apple, and Candied Pecan Salad

The flavors of sweet fruit, crunchy pecans, sharp cheese, and
savory chicken come together in this refreshing salad.

Serves 4 Prep Time 15 minutes
Cooking Time 10 minutes

     

1/2 cup pecans, roughly chopped
2 tablespoons maple syrup
1/2 whole roasted chicken, shredded
1 head romaine lettuce, leaves separated
1 bunch arugula, leaves trimmed
1 Fuji apple, cored, quartered, and thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
salt and pepper, to season

1. Preheat oven to 350°F. Line an oven tray with parchment paper.
2. Combine pecans and maple syrup in a small bowl. Spread on prepared tray. Bake for 8 to 10 minutes until golden and sticky. Let cool.
3. Combine chicken, romaine lettuce, arugula, apple, and blue cheese in a large bowl. Transfer to a platter. Sprinkle with pecans.
4. Whisk oil and vinegar together in a small bowl. Season to taste. Drizzle over salad just before serving.

TIP
YOU CAN USE ANY TYPE OF BLUE CHEESE FOR THIS SALAD, OR TRY CHOPPED BRIE OR CAMEMBERT.

STRAWBERRY CAPRESE SALAD

Serves 2 to 3 Prep Time 10 minutes

     

INGREDIENT

• 150 grams fresh strawberries, halved then chilled
• 100 grams cherry tomatoes, halved then chilled
• a handful of fresh basil leaves, torn by hand, divided
• salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil (the best you can find)
• 300 grams fresh mozzarella, sliced
• balsamic cream, as needed
• fresh arugula leaves, to serve (optional)

HOW TO COOK STRAWBERRY CAPRESE SALAD
1. Combine chilled strawberries, cherry tomatoes and half the basil in a glass bowl. Season with salt and pepper. Add olive oil and toss gently to mix.

2. Arrange fresh mozzarella slices on a plate and top with the strawberry-tomato-basil mixture. Drizzle balsamic cream on top (or serve on the side, if preferred) and top with remaining basil. Serve immediately with fresh arugula, if desired.

WARM SPELT SALAD WITH SHRIMP

4 Servings
Preparation: 30 minutes
Cooking: 10 minutes

3/4 cup (150 g) spelt
12 shrimp
3 1/2 oz. (100 g) carrots, cut into small dice
3 1/2 oz. (100 g) zucchini, cut into small dice
3 1/2 oz. (100 g) tomato, peeled, seeded, and diced
1 3/4 oz. (50 g) peas, or about 1/3 cup
1 3/4 oz. (50 g) red onion, finely chopped
1 tsp. minced fresh parsley
6 fresh basil leaves, torn
3 1/2 tbsp. (50 ml) extravirgin olive oil
salt and pepper
Bring a small saucepan of salted water to a boil.

Add the peas and cook them until just tender.

Drain and rinse the peas under cold water.

Heat 1 tbsp. plus 2 tsp. of the oil in a skillet over medium heat.

Add the onion and cook, stirring, until tender.

Add the zucchini and carrots and season with salt and pepper.

Cook until lightly browned but not softened.

Add the blanched peas.

Remove from the heat.

Boil the spelt in salted water, strain it and put it in a bowl.

Add the cooked vegetables, tomato, parsley, and hand-torn basil.

Drizzle with olive oil and salt to taste.

Sauté the shrimp in a bit of oil and serve them with the spelt salad.