RECIPE OF THE WEEK
This cooler weather is great for greens! There are lots of greens to choose from at the market right now, but you can never go wrong with butter lettuce. (Harland’s Creek’s butter lettuce is featured in the photo above!)
For a healthy and delicious weeknight meal, try this recipe from New York Times Cooking for chicken, cucumber, and nectarine salad:
Ingredients:
2 tablespoons Champagne or white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
Kosher salt (such as Diamond Crystal) and black pepper
¼ cup extra-virgin olive oil
5 ounces Little Gem, butter or romaine lettuce, any large pieces torn in half
1 large, ripe nectarine, halved and pitted
1 ½ cups shredded cooked chicken
1 cup ½-inch-diced English cucumber
½ cup roasted salted cashews, coarsely chopped
⅓ cup crumbled feta (about 2 ounces)
⅓ cup fresh mint leaves, torn
1 large or 2 small scallions, white and green parts chopped
Step 1
Make the dressing: In a large serving bowl, combine the vinegar, honey, mustard, ½ teaspoon salt and ¼ teaspoon black pepper. Gradually whisk in the olive oil.
Step 2
Add the lettuce and toss gently but thoroughly with tongs or your hands.
Step 3
Cut nectarine into ½-inch thick slices, then stack the slices and cut them in half crosswise. Add to the bowl, along with the chicken, cucumber, cashews, feta, mint and scallions. Toss gently. Season to taste with more salt and pepper and serve immediately.
