Julien's Journal May 2016 (Volume 41, Number 5) | Page 61

Meanwhile, finely chop the asparagus by
hand or by pulsing several times in a food
processor. Add chopped asparagus to the
simmering broth until tender, about ten
minutes. Remove from heat and allow it
to cool slightly. In small batches, puree the
soup in a blender or food processor until
smooth. (Remember, soup liquid behaves
different in blenders. Small batches with
a towel over the lid and a grip on the lid is
helpful.)
Return the pureed soup to the pot and stir
in the cream and bring to a brief simmer.
Once simmering, remove from the heat
and season with sea salt and fresh ground
pepper.
This soup can be made in advance up to the
pureeing step. Cool, cover, and refrigerate
for up to three days. Reheat on low heat
and add cream.

Mexican chopped salad with a honey lime dressing

MEXICAN CHOPPED
SALAD WITH A HONEY
LIME DRESSING

SALAD

Cinco De Mayo, the Fifth of May, is a day
to commemorate the Mexican army’s
1862/42 victory over the French in the
Battle of Puebla. It is a larger celebration
in the Mexican community, but most of us
just see it as another reason to drink margaritas and eat Mexican food. This Mexican
chopped salad will brighten up any party,
and the dressing will keep you coming back
for more. May I suggest you make extra
dressing, because this stuff is GOOD!

3/4 cup chopped seeded tomato

2 1/2 cups chopped romaine lettuce
1 can (15.5 oz.) black beans, rinsed and well
drained
3/4 cup chopped peeled jicama

air. This one pot chicken recipe will leave
you more than satisfied and craving more.
We use chicken legs and thighs for this
dish, as it imparts the best flavor. You can
substitute a bone in, skin on breast if you
like, but we found the flavor not as bold
with the breast.

3/4 cup fresh corn kernels, uncooked (or frozen
or canned)

1/3 cup olive oil

3/4 cup thinly sliced radishes

1/4 cup fresh lemon juice

Half a ripe avocado, diced

10 garlic cloves, smashed

1 red bell pepper, chopped

2 tsp. kosher salt

1/4 cup crumbled reduced-fat feta cheese

1 tsp. freshly ground black pepper

HONEY-LIME DRESSING

3 - 4 fresh rosemary sprigs

1/4 cup fresh lime juice (more to taste)

3 tbs. olive oil

1/4 cup olive oil

6 chicken legs (about 1 1/2 lbs.)

2 tbs. honey
2 tbs. finely chopped fresh cilantro

4 skin-on, bone-in chicken thighs (about 2
1/2 lbs.)

1 garlic clove, peeled and minced

2 lbs. small red potatoes, quartered

1 tsp chopped jalapeño pepper (seeds and
membrane removed, add more to taste)

2 cups fresh green beans, trimmed

1/3 cup chicken stock (preferably homemade)

Salt and pe \