It's officially too hot to cook in NYC this weekend, so this one goes out to all the cityzens sans central AC. Today's recipe came to me in the grocery aisle when I saw a giant head of savoy cabbage staring back at me. More crinkled and delicate in texture than its green or red cousins, the savoy brings an air of sophistication to the salad or slaw party.
Following savoy's lead, I opted to grab some equally chichi ingredients: tarragon and fennel. Back at the house, I boiled a couple chicken breasts (with bay leaves and salt), shredded them and whipped up a slaw-like salad that screams less "backyard bbq" and more "tea sandwiches with the ladies."
Ingredients (serves 4-6 as a light lunch)
- 3-4 chicken breasts
- 1/2 large head of savoy cabbage
- 1 large bulb fennel
- 4-5 springs tarragon
- 1/2 cup olive oil
- 1/2 cup mayonnaise (If homemade, you can reduce the amount of olive oil. I used one of those organic health food store "real mayo" brands.)
- 2-3 tbsp dijon mustard
- salt, to taste
- Boil chicken breasts in salted water (optional: seasoned with bay leaves) until cooked through (About 10-15 minutes. Since they're cooked in water you don't have to worry as much about them drying out.)
- Meanwhile, shred your fennel bulb and savoy cabbage in a food processor or by hand.
- Once chicken is shredded and cooled, combine fennel, cabbage and chicken in a large bowl. Stem your tarragon and gently rip the leaves into small pieces (you can add more or less tarragon, depending on your taste preferences).
- Mix olive oil, mayo, mustard and a generous pinch of salt. Dress salad and sprinkle with additional tarragon leaves for presentation.
Note: If preparing mise en place ahead of time, wait to dress the salad until about 10-15 minutes before serving.