Sumptuous Salads

Since I splurged on a $700 cooking course, I decided to get my money's worth by teaching my friends how to cook. Almost every week, I give my buddy Chad a cooking lesson. We try to make a meal to remember by pairing it with wine and putting garnishes on the food. We chat, we cook, we drink. How great is that?!

We've roasted game hens, grilled halibut cheeks, poached figs etc.. But you know what Chad is most impressed by? My ability to throw things together into "amazing" salads.

I have to say, you take salad to a whole new level when you add in exotic ingredients like Yamaimo (Japanses Mountain Yams) or make dressing with fig jam etc.. Salads are a great way to showcase the ingredients and your talent because the unadulterated ingredients need ingenuity to combine and compliment their flavours.

Here's my latest creation:


Chicken Caper Pepper Salad

Toss together as much or as little of each ingredient to your liking:

- organic field greens
-red or orange pepper sauteed in a bit of olive oil with a tablespoon of capers
-Roasted chicken (leftovers, or store bought) I like to roast 3-4 chicken breasts seasoned with salt pepper and minced garlic and covered with foil at 350C for approximately 20 mins.
- fig viniagrette ( 1/3 balsamic, 2/3 olive oil, fig jam and salt & pepper to taste).

Particularly enjoyable with a light fruity wine.