THOSE WHO COOK TOGETHER STAY TOGETHER!
Fine cooking friend and local caterer par excellence, Patti White, and I were working together, along with several fine cooks and servers, to make 40+ servings of this main dish salad for a fun evening event at First Congregational Church, Colorado Springs. During a trial run last Wednesday, we took my spring fave More Time at the Table Asparagus-Potato Salad , oven-roasted instead of boiled the potatoes, added Patti’s tender lemon-grilled chicken breast along with a tender bed of well-seasoned baby spinach and fresh basil leaves, then topped the whole thing with a piquant, mustardy vinaigrette showered with a fine dusting of freshly-ground pepper. Garnishes? For sure and always. Kalamata olives for the brine; Parmigiano-Reggiano for the salty umami; halved cherry tomatoes for color, texture, and a fresh element; and YAY!! chives from my garden just because. Did we like it? We so, so did… (I love it when Patti and I work together.)
Et voilà, a handsome, toothsome, whole-meal salad was born. While it was awesome for a large crowd (wedding shower, anyone?), I’m thinking it might be just about perfect for you and a few close friends or you and a partner with a couple of extra meals thrown in. Let’s think a simple spring or summer supper, shall we? Scroll down for DINNER PARTY ideas.
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