Monday, July 19, 2010

Grapefruit salad and Antonella's roast chicken

The heat wave is subsiding but it is still hot enough to really only want to eat salads and fruit.
So I offer you yet another salad that is as simple as can be but full of character.

Grapefruit salad
2 grapefruits
mixed green salad (with arugula in it)
feta cheese
kalamata olives
olive oil

Segment two grapefruits by lopping off the ends, peeling with a knife (making sure to get rid of the pith but not too much of the flesh) and then slicing triangular sections with a V cut between the membranes. Save the juices for your salad dressing. 
Put some green salad on a serving dish: lamb's lettuce mixed with arugula work very well together. Put the citrus segments on top, crumble feta over it all and add some kalamata olives. Make a simple dressing with the grapefruit juice, olive oil, pepper and a touch of salt et voilà! 

We ate this salad with roast chicken. I got this recipe from Antonella and it makes the chicken so fall-apart tender and moist while getting the skin perfectly crunchy, sticky and gooey that it is worthwhile keeping your oven on this long, even in the middle of the summer. Believe me!

Antonella's roast chicken
1 medium sized organic (if possible) chicken
any dry seasoning you like

Preheat your oven at 220°C. Rub salt and whatever dry seasoning into the chicken skin. Put into a hot oven and cook uncovered for 40 minutes. Take the chicken out and cover it (with a lid or aliminum foil) and roast for another 50 minutes. Let cool for at least 10 minutes and serve.

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