I had the pleasure of having this recipe made for me by a friend while at our favorite house at the beach. It's light and filling at the same time. The version I had wasn't exactly this one (we used peaches instead of plums for one thing), as we were making meals out of what we had on hand, but it was still pretty darn good.
Salad
- 4 cups chopped green leaf lettuce
- 4 cups chopped romaine lettuce
- 4 (8 oz) cooked chicken breasts, chopped, about 6 cups
- 4 plums, pitted and sliced
- 1 cup toasted walnuts
- 8 oz ricotta salata cheese, crumbled
- 2/3 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1 Tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
In a large bowl, toss together lettuces, chicken, plums, walnuts, cheese and dressing. In a small bowl, whisk together oils, lemon juice, thyme, salt and pepper. Store covered in refrigerator for up to 1 week.
Serves 6-8
Total Time: 10 minutes
Recipe from Lisa Polm (I'm not sure what book she got the original recipe from, sorry!)
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