Monday, September 16, 2013

Chicken, Brussel Sprouts, and Yellow Bell Salad
 with golden raisins, walnuts, and parmesan

chicken, brussels sprouts, and yellow bell pepper with raisins, walnuts, and parmesan

I'm generally a stickler for using up a whole vegetable in a recipe, so half-used vegetables don't collect in the fridge; but I'm making avocado vegetable hash for breakfast these days and for that you can throw whatever bits and nubs in the baking pan. So for this I get a little net bag of brussels sprouts, use about three sprouts per chicken jar, and use up the rest in hash.

say a dozen brussels sprouts
a yellow bell pepper
three-quarters of 1/3 cup red wine vinegar
1/3 cup olive oil
kosher salt
black pepper
a rotisserie chicken
golden raisins
shaved or shredded parmesan

Trim and very thinly slice the brussels sprouts, slice the pepper, and divide between four jars.

Eyeball three-quarters of a third cup vinegar and then measure a third cup olive oil into the cup of a rocket blender, add a pinch of salt and some grinds of black pepper, and whirr it all together. Divide the vinaigrette between the jars.

Divide the breast and thigh meat of the chicken between the jars, saving the rest for snacks and soup.

To serve, empty a chicken jar on a plate, and top with golden raisins, walnuts, and parmesan.