The “Raspberries” sign at Silverside Farm beckoned me in and I found myself leaving with a pint of raspberries, a bag of garlic scapes and the biggest head of romaine I’ve ever seen. On the way home, I contemplated what to make for dinner and had fun creating this in the kitchen, using these three ingredients.
Raspberry Chicken Salad for Two
For the dressing:
1/4 cup red currant jelly
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
sea salt and fresh ground pepper to taste
2 tablespoons fresh garlic scapes, tender parts only, chopped finely
In a blender or small food processor, process first five ingredients, then add the garlic scapes and pulse once or twice.
2 boneless skinless chicken breasts, diced in 1 inch chunks
juice of 1 lemon
2 tablespoons EV olive oil
1 teaspoon dried thyme
fresh ground pepper
1 cup fresh raspberries
Whisk together lemon juice, olive oil thyme and pepper. Marinate chicken chunks in this mixture for 30 minutes or more, then fry quickly till no longer pink.
Toss romaine leaves with the dressing, arrange on plates, then top with chicken chunks and raspberries. Serve with a crusty baguette and chevre.
I wasn’t sure how this combination would turn out, but unsolicited comments from the other end of the table convinced me that this WAS delicious, and I noticed the last drops of dressing had been mopped up with his bread. Another winner.