Celery, Chicken. Chive, and Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and soy beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.
Serves 4

Ingredients:
1½ cups (375 mL) buttermilk
½ white onion, thinly sliced
1 tsp (5 mL) celery salt
½ tsp (2 mL) coarsely ground black pepper
4 stalks celery, divided
2 boneless skinless chicken breasts, about 1 lb (500 g) total weight
⅓ cup (80 mL) olive oil
¼ cup (60 mL) lemon juice
1 tbsp (15 mL) lemon zest
1 clove garlic, finely chopped
1 tsp (5 mL) salt
1 can (398 mL) navy beans, drained and rinsed
2 cups (500 mL) shelled soy beans, cooked according to package directions
½ cup (125 mL) finely chopped chives, about 1 bunch
Chive flowers to garnish (optional)

Directions:
In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.





Serves 4

Red Mountain Quinoa Rissotto

Red Mountain Quinoa Risotto

This Quinoa Risotto is adapted from Red Mountain. It is served on its own or a half portion as an accompani-ment to fish or chicken. The truffle oil is to give a mouthfull of richness when you eat the risotto.  LCBO

Ingredients:
1 cup (250 mL) chopped onion
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) olive oil
1 cup (250 mL) arborio rice
½ cup (125 mL) Chardonnay or other white wine
3 to 4 cups (750 mL to 1 L) hot vegetable stock or 

    water
¼ cup (50 mL) each shiitake and oyster mushrooms, 

   slivered.
1 cup (250 mL) baby spinach
½ cup (125 mL) red bell pepper, chopped
½ cup (125 mL) edamame beans or peas
1 cup (250 mL) cooked quinoa   (combine ¼ cup/50 mL   

   raw quinoa with ½ cup/125 mL water and simmer 

   covered for 15 minutes.

¼ cup (50 mL) grated Parmesan cheese
Salt and freshly ground pepper
2 teaspoons (10 mL) white truffle oil

Directions:
Sauté onions and garlic in olive oil over medium heat for 2 minutes or until softened. Add dry rice and continue to sauté for 4 minutes or until the rice is lightly browned.

Deglaze the pan with wine and continue cooking until the liquid is evaporated. Add the vegetable stock, 1 cup (250 mL) at a time, stirring often, until the rice is cooked.

Add in the remaining vegetables and cooked quinoa, along with another splash of stock. Stir until they are fully incorporated and the spinach is wilted, about 2 minutes. Stir in Parmesan cheese. Season to taste.

Serve hot with a small drizzle of white truffle oil.