- Organic Bound
This salad was developed by Chef Tony Baker, Executive Chef of the Montrio Bistro in Monterey, and he shared it with us when he led a Chef Walk at our Farm Stand. It's a great little salad for warm summer days, and it can be served in a number of ways: in a sandwich, as part of a picnic, in a lettuce wrap, whatever you like. Chef Tony uses homemade mayonnaise for this recipe, but you could substitute your favorite mayo from a jar. This dish is finished with fresh sorrel, an under-appreciated herb with a wild citrus taste that works very well with anything that's a little fatty or creamy; when using sorrel, be sure to use a very sharp knife and cut it just prior to serving.
|1||smoked chicken (or substitute roasted chicken)|
|1 pound||golden beets, cooked, peeled, and cut into 1/2 inch dice|
|4 ounces||pecans, toasted|
|1||red onion, peeled and finely sliced|
|2 cloves||garlic, peeled and chopped|
|juice of 1 fresh lemon|
|1 bunch||fresh sorrel|
|2 head||butter lettuce, washed and separated into leaves|
|salt to taste|
First, pull the meat from the chicken. Separate the major cuts with a knife. Then, using only your hands, pull the meat from the breast, legs, and thighs into bite-size pieces.
In a large bowl, mix the chicken meat, beets, pecans, onions, garlic, lemon juice, and mayonnaise. To serve, spoon some of the salad onto a lettuce leaf and sprinkle with freshly cut sorrel.