Recipes
Photo by Emily Sterne www.emilysterne.com/food
Blood Orange Chicken Frisee Salad with Warm Maitake Vinaigrette
Episode 623: Maitake Mushrooms/Blood Oranges
Serves 4
Ingredients
6 blood oranges: 2 zested, 4 segmented, 2 juiced
3 large chicken breasts, julienned
1 tablespoon minced ginger
2 shallots, minced
2 tablespoons Dijon mustard
2 tablespoons naturally brewed soy sauce
1/4 cup extra virgin olive oil
1 large head Maitake mushroom, florets broken off and stem julienned
2-3 heads frisee, broken up
2 tablespoons chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil
Directions
Marinate the chicken in the orange zest and ginger, salt and pepper for at least 30 minutes. Meanwhile, in a bowl, whisk together the orange juice, shallots, Dijon mustard, naturally brewed soy sauce and emulsify with extra virgin olive oil. Check for flavor and season with salt and pepper. In a large saute pan coated lightly with extra virgin olive oil, add chicken, season and saute chicken until almost cooked through, about 6 minutes. Add maitake stems and florets, deglaze with the vinaigrette and toss lightly with the segments. Toss with frisee in a large bowl and garnish with chives. Enjoy.
Cooking Tips
Supreme Technique: Citrus
Prepping Mushrooms
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