COOKING WITH KAREN
Better Homes & Gardens Australia|Christmas 2021
Add these fresh and fruity beauties to your summer menus
KAREN MARTINI

SUMMER SMOKED CHICKEN AND GRAPE SALAD

Summer is salad season and this recipe – with its creamy buttermilk dressing and edible flowers to garnish – is perfect for entertaining.

SUMMER SMOKED CHICKEN AND GRAPE SALAD

Preparation time 30 mins

Cooking time nil

Serves 2

2 tsp sea-salt flakes, plus extra, to season 1 cup water 2 green zucchinis, finely sliced into ribbons 2 cups baby spinach leaves, roughly torn 3/4 cup finely grated parmesan Fresh ground black pepper, to season 1 large smoked chicken breast, finely sliced 4-5 small sprigs mint or tarragon 1 small bunch grapes, sliced in half 3 Tbsp pine nuts, toasted 10 small edible flowers, to serve

BUTTERMILK DRESSING

1 shallot, finely diced 1/2 tsp caster sugar 1/2 tsp sea-salt flakes 1 clove garlic, finely diced 1 heaped tsp Dijon mustard 2 Tbsp white wine vinegar 100ml buttermilk 100ml extra virgin olive oil, plus extra, to drizzle

STEP 1 Combine salt and water in a bowl. Add zucchini to brine for 10 minutes, then drain and set aside.

STEP 2 Meanwhile, to make dressing, mix shallot with sugar and salt, then add garlic and mustard. Stir in vinegar, then buttermilk and oil and set aside. Don’t emulsify; it should be a little separated.

STEP 3 In a large bowl, toss spinach, parmesan and zucchini. Season lightly.

STEP 4 Arrange chicken on a platter. Top with spinach mixture and herbs. Combine sliced grapes and pine nuts in a bowl. Season, drizzle with extra oil and stir to coat. Spoon over platter.

STEP 5 Just before serving pour over dressing and scatter with flowers.

TROPICAL VANILLA RICOTTA TRIFLE

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