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Menu Plan for Summer II: Week 7, Sunday
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Melon with Ham
Lemon Chicken Salad
Cooking time: 30 minutes Cooking schedule: see below for instructions
We don't normally have a starter on Sunday.... But, I had 3 slices of Prosciutto left (from a pack of 4 slices), and the melon season is so brief.... Just prepare it, arrange on a plate and nibble while you make the salad. Use the rest of the avocado from Saturday for the salad. More melon for dessert.
Melon with Ham
Total time: 10 minutes
This is a very subjective starter for all its simplicity. In Spain you would get 4 big wedges of a long, green melon somewhat similar to a honeydew but with a hint of watermelon. When I would ask what kind of melon it was, I would get an incredibly blank stare and a "how can anyone be that stupid!" look, along with the answer "It's melon!". The melon would be covered in Iberian, Serrano or Jabugo - types of Spanish dry-cured ham. In France you will get a small, orange Provençal melon with Bayonne ham. In Italy, a honeydew with Prosciutto. Why am I telling you all of this you ask? Because...
Ingredients:
- 1 melon, your choice Get whatever's in season and ripe (not watermelon) - preferably from a farm stand so it's local
- 6 - 10 paper-thin slices dry-cured ham, your choice: Prosciutto, Serrano..
Instructions:
- Cut the melon in half and scoop out (and discard) seeds.
- Cut into wedges. How many wedges you serve depends, (you guessed it) on the size of the melon.
- Arrange wedges on large plates, add ham around/over wedges and serve.
Lemon Chicken Salad
Total time: 30 minutes
Lemon marinated chicken and a lemony Honey Mustard Vinaigrette, give this salad a fresh, citrus flavor. Use any greens that are in season, but I especially like multi-colored Romaine for this.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/4 cup lemon juice
- 2 tbs olive oil
- lettuce - enough for 2 main course salads
- 4oz (120gr) green beans
- 1/2 avocado
- 1/2 cup (3oz, 90gr) cherry tomatoes or 1 regular tomato
- 1/2 red, yellow or green bell pepper, 3oz (90gr)
- 4oz (120gr) mushrooms
- 1/4 cup walnuts
- 2 tbs freshly snipped chives
- 2 tbs freshly snipped basil - lemon basil would be wonderful if you have any
- Honey Mustard Vinaigrette
- 1 1/2 tbs honey
- 1 1/2 tbs course grain mustard
- 1 1/2 tbs lemon juice
- 3 tbs salad olive oil
Instructions:
- In small bowl whisk together lemon and olive oil. Pour over chicken and marinate for 15 minutes.
- Prepare lettuce, tear and put into a large salad bowl.
- Top and tail beans and cut into 1 inch lengths.
- Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. Add beans and blanch for 3 minutes.
- While the beans cook fill a large bowl or pan 3/4 full of cold water. When the beans are done, drain and dump into the cold water. Swirl around until cool then drain and set aside.
- Cut cherry tomatoes in half or slice tomato, then cut slices in half.
- Slice avocado
- Cut the pepper into matchsticks.
- Clean and thickly slice mushrooms.
- Take 2 tbs of the marinade from the chicken and heat in a medium nonstick skillet until sizzling.
- Add mushrooms and quickly stir-fry for 2 minutes.
- Remove and set aside.
- Cook chicken breasts on barbecue grill for 10 - 15 minutes, turning once, or until done. They are done when no longer pink and juices run clear. Stick a skewer or knife in to test.
- Or you can sauté them in a nonstick skillet for about the same amount of time. Remove chicken and slice.
- Honey Mustard Vinaigrette:
- In small bowl whisk together the honey, mustard and lemon juice.
- Slowly whisk in oil. It will be fairly thick - which means you have to toss well to avoid 'over-dressing'.
- To assemble:
- Toss lettuce with some of the vinaigrette.
- Arrange mushrooms in the center with chicken slices around the mushrooms, then the green beans, tomatoes, pepper and avocado around the chicken.
- Sprinkle walnuts, chives and basil over all.
- Drizzle with a bit of the vinaigrette and serve, with the remaining vinaigrette on the side.
Cooking Schedule:
30 minutes |
Slice pepper |
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