Raw Corn, Arugula, And Pecorino Salad With Grilled Chicken Breast -

Serves 4
Recipe By: Michael Chiarello

2 bone-in whole chicken breasts -- halved
2 tablespoons Toasted Spice Rub -- recipe follows
Salt and freshly ground pepper
Extra-virgin olive oil
2 cup absolutely fresh corn kernels (about 3 ears)
3 cup packed arugula
1 1/2 teaspoons coarsely chopped fresh oregano leaves
3/4 cup Whole Citrus Vinaigrette -- recipe follows
1 1/2 ounces pecorino

Prepare a grill or grill pan. Season both sides of the chicken with spice
rub -- salt and pepper. Brush the chicken breasts on both sides with
olive oil. Grill skin side down, until well-browned and cooked through,
about 8 minutes on each side. While the chicken is cooking -- make the
salad. Combine the corn kernels, arugula, and oregano in a bowl. Add
desired amount of citrus vinaigrette, toss, and season with salt and
pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss
lightly. Slice chicken into bite size pieces, place on top of salad and
serve.


Toasted Spice Rub

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small,
heavy pan over medium heat. When the fennel turns light brown, work
quickly and add the red pepper flakes, and toss. Immediately turn the
spice mixture out onto a plate to cool. Put mixture in a blender with the
chili powder, salt, and cinnamon and blend until the spices are evenly
ground. If you have a small spice mill or a coffee grinder dedicated to
grinding spices, grind only the fennel, coriander, pepper, and chili
flakes. Pour into a bowl and toss with the remaining ingredients. Keep
the spice mix in a glass jar in a cool, dry place, or freeze.

Yield: about 1 cup

Whole Citrus Vinaigrette

3 small oranges
1/2 red onion, minced
2 teaspoons chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups extra-virgin olive oil

Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut
out the core, and pull out seeds. Place in a blender or food processor.
Squeeze the juice from the remaining orange into the blender and add the
red onion, sage, salt, and pepper. Pulse and then blend the fruit until
as smooth as possible. With the machine running, add the olive oil in a
thin, steady stream. The vinaigrette will be thick like a mayonnaise. If
it is too thick, with the machine still on, thin with a little warm
water. Taste for seasoning. Cover and refrigerate for up to 3 days. If
the vinaigrette separates, shake it up in a jar or return it to the
blender and blend until smooth again.

Yield: about 3 cups



Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings


Exported from A Cook's Books -- Recipe management for Macintosh



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