Ingredients
For the Salad (serves 2–3):
-
1 package Pasture Project Spicy Bomba Chicken Breast, cooked per package instructions and chopped
-
½ cup fresh English peas, shucked, blanched for 30 seconds, then chilled in ice water and drained
-
4 spears asparagus, shaved lengthwise with a vegetable peeler or mandoline
-
1 small watermelon radish, shaved thin and soaked in ice water until crisp
-
2 head red endive, chopped
-
2 head yellow endive, chopped
-
1 avocado, diced
-
1 cup homemade croutons (see below)
-
2 tbsp grated pecorino cheese
For the Croutons:
-
1 cups day-old crusty bread, cubed
-
2 tbsp extra virgin olive oil
-
Salt and pepper to taste
For the Mason Jar Lemon Dijon Vinaigrette:
-
3 tbsp extra virgin olive oil
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
1 tsp Dijon mustard
-
1 small garlic clove, grated or minced
-
½ tsp honey or maple syrup (optional)
-
Kosher salt and black pepper to taste
Instructions
1. Make the Croutons:
-
Preheat oven to 375°F.
-
Toss bread cubes with olive oil, salt, and pepper.
-
Spread on a sheet pan and toast for 10–12 minutes until golden and crunchy. Let cool.
2. Make the Vinaigrette:
-
Add all vinaigrette ingredients to a mason jar.
-
Screw the lid on and shake vigorously until emulsified. Taste and adjust seasoning.
3. Assemble the Salad:
-
In a large mixing bowl, combine the chopped endive, chilled peas, shaved asparagus, and crisped radish.
-
Drizzle lightly with vinaigrette and toss gently.
-
Add the chopped spicy bomba chicken, avocado, and croutons.
-
Toss again, adding more vinaigrette as needed.
4. Plate and Finish:
-
Serve on a platter or individual plates.
-
Sprinkle with grated pecorino.
