Now that we are finally drying out from all the May and early June showers, it seems appropriate to turn our thoughts to summer and the last day of school. Faithful (or long-suffering) Food Friday readers will remember that once the heat of summer sets in, I do my best to skeedaddle out of the kitchen. I do not enjoy hovering around the stove when I could be lounging gracefully in the shade, clad in floaty white linen, reading important books, and drinking cool wine.
The reality of my humdrum existence, however, means that I still have to plan for night-time meals, because Mr. Friday must be fed. And so I must find foods that meet the basic summer criteria: one-dish meals which don’t heat up the kitchen. And despite my deeply-flawed and lazy-damn-git nature, I do enjoy sitting down at the end of the day, sharing a meal, and catching up. I will even open a can of tuna for that man.
I do rely on a heavy rotation of salads in the summer. Last night we had a chicken salad that is always in a summer staple. I’m not sure it serves any healthy purpose – it contains mayonnaise, bacon, and croutons fried in bacon. But it is deelish. I boiled the chicken while I was eating a lunch sandwich made from Monday night’s leftover tuna salad. (Mayonnaise is a valuable commodity in our house in the summer.)
Chris’s Chicken Club Salad
1/2 pound bacon, crisp and crumbled (save the fat)
1 cup bread cubes
3 cups cooked chicken, cubed and chilled
2 large tomatoes, quartered (or a handful of cherry tomatoes, halved)
1 head Romaine, torn (not cut) into bite-size piece
3/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/2 teaspoon garlic powder
1/2 teaspoon Lawry’s Seasoning Salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1 tablespoon capers
Sauté the bread cubes in the bacon fat, tossing constantly to toast all the sides. Drain on paper towels. Sprinkle with garlic powder, Lawry’s Seasoning Salt, and dried basil. Put the chicken in a bowl, cover with dressing, add the capers and toss to coat each piece with dressing. Chill for half an hour. Arrange lettuce on individual plates and mound the chicken salad on the lettuce. Crumble the bacon on top, surround with tomato quarters and top each with the crunchy, wonderful croutons. Serve with a delectable Chardonnay. Yummm. Perfect for picnics.
Here is a variation on that salad which might actually be good for you:
Kosher salt and pepper
1 1/2 pounds cooked boneless, skinless chicken breasts, cubed
1/4 cup low fat sour cream
2 tablespoons mayonnaise
2 stalks celery
1 small green apple
In a large bowl, whisk together the sour cream, mayonnaise and salt and pepper. Add the chicken and toss to coat.
Add the radishes, celery, apple and scallions and mix to combine.
It is a spicier salad, incorporating peppery radishes. Normally I eat radishes sitting out on the back porch in the summer, filching them one by one from a bowl filled with ice water, the spicy radish bite tempered by the icy coolth of the water. And maybe sometimes I’ll be fancy, and swipe a schmear of butter on a radish, using the fancy French butter for something other than warm bread.
This is a very continental approach to take with radishes, which appeals to my languorous inner life: wash and gently dry a handful of radishes. Serve the radishes with slightly softened high fat content butter and a bowl of fleur de sel sea salt. Maybe it is Saturday night, and you could add some crusty French bread and the casual insouciance of a glass or two of Prosecco. Yumsters.
If you feel the ridiculous compulsion to serve a hot meal, here is an interesting pasta, with radishes added at the end: https://www.epicurious.com/recipes/food/views/strozzapreti-carbonara-with-radishes
Radishes are high in Vitamin C, are low cal (about 1 calorie per radish, until you add the schmear of butter) and provide cheerful color and bite to an everyday salad. You will thank me come August, when your crowd is surly, and will not eat one more cool vegetable, and is screaming for meatloaf and mashed potatoes. Until then, we have the radishes, chicken salads, and the occasional glass of wine.
Here are some radish varieties to tickle your tongue on your way to the farmers’ market: Watermelon, White Icicle, Cherry Belle (what we usually see in the grocery store), Sparkler White Tip, French Breakfast, Easter egg, Black Spanish, White Beauty, Early Scarlet Gold, Daikon Long White, Fire and Ice and China Rose.
Here are some more radish recipes: https://www.bonappetit.com/test-kitchen/ingredients/article/radish-guide
“Long stormy spring-time, wet contentious April, winter chilling the lap of very May; but at length the season of summer does come.”