Anticiplate

This week’s goal was to spring clean. And. It. Did. Not. Happen. Oh, yes.  I had lofty goals. I printed out the infamous Martha Stewart Spring Cleaning check list that includes hand-washing your dishwasher and dusting your refrigerator coils. I even cleaned my house for 3 hours on Tuesday to jump-start to process, but that ended up in a 2-hour upper back spasm. 

So, next week it is! Because, today is already Friday and I feel like the only thing I have accomplished all week is running my dishwasher too many times to count, and using almost an entire container of olive oil and running out of Kosher salt. Three Zuni Roasted Chickens (which I am now officially obsessed with), one Zuni Bread Salad, a jar of Pickled Grapes, 8 Pots De Creme, 480 handmade Herb Gnocchi, 16 baby Roasted Beets, and this Lemon Yogurt cake later, I am sufficiently out of steam.

Have a wonderful weekend! I am going to dine at The Herbfarm tomorrow night. There may be an ity-bitty project that evolves from that. We will see….

Prep time: 10 minutes (plus salting the chicken 2-3 days in advance)

Cook time: 1 hour

Serves 4

1 Zuni Cafe Roasted Chicken, cooked (here and here are versions of the recipe) or if you have leftovers, just use those

1 cup of pickled grapes, sliced in half

1/2 c. goat cheese crumbles

4 easter egg radishes, thinly sliced

1/4 c. pine nuts, toasted

4 scallions, thinly sliced on an angle

1 huge handful of parsley leaves

1 tbsp. Dijon mustard

3 tbsp. Zinfandel vinaigrette

1/2 tsp. salt

Cracked black pepper

4 tbsp. pistachio oil

Make the roasted chicken. While the chicken is roasting, assemble the salad. Toss together all of the ingredients with the vinaigrette. Once the chicken is roasted, slice into pieces and make a sauce out of the pan drippings. Drizzle that over the salad. It doesn’t get much easier than that!