6.6.16 Saffron Chicken and Herb Salad

I’m excited to share that I am now cooking for a startup in Los Alamos. I couldn’t ask for a better group of people to cook for! Happy and grateful.

Today I made a recipe by Yotam Ottolenghi from his book Jerusalem. IMG_4959

First I cut the oranges in wedges and put them in a sauce pan with saffron, vinegar, honey and covered it with water – it was a beautiful sight and a lovely aroma. I let it cook for an hour or more.Then I gathered all the beautiful greens and herbs I bought from the Co-op – mint, basil, cilantro, kale, butter lettuce and romaine. Washed and chopped them. I made the dressing by chopping up a couple serrano chiles and added fresh lemon juice, lemon zest, garlic, salt and olive oil. You can see the whole recipe in a clear format here. It ended up being a delicious and beautiful lunch. The color of the orange saffron sauce with the all the colors of green was a perfect summer day lunch.