#PriscillaBarnes: Arugula Salad and Slow Roasted Chicken Recipe

Arugula Salad with Grapes and Cashews

We are having this AGAIN tonight...just love this salad.

2 TBLS Lemon Juice

1 tsp Dijon mustard

1/4 C Olive Oil

1 tsp sugar

Salt to taste

Dash of Black Pepper

4 C arugula (cut into small pieces or BABY arugula)

1/2 C seedless red grapes (sliced in half)

1/2 C salted/roasted cashews

Thin slices of Parmesan Cheese

(I use my potato peeler to get super thin slices)

Make the vinaigrette: Whisk lemon juice, mustard, sugar.

Slowly whisk in Olive Oil until emulsified.

Add salt and pepper to taste

When ready to serve, in large bowl toss arugula, vinaigrette and cashews

Note: Don’t overdress your salad - keep it light

Put salad into serving dish and top with Parmesan cheese.

YUM!!!!

You can be creative on this one - substitute pistachios or figs or apples...its endless what works with this dressing and greens.

Slow Roasted Chicken

1 chicken (cut into pieces)

I usually brine my chicken in 1/2C salt, 1/2C sugar, water for 30 mins - but not  necessary for this dish)

1 head garlic (separate into unpeeled cloves )

2 lemons cut into eight pieces each

        I prefer Myer lemons

12 cipollini onions

Run under warm water and peel skin off - you can leave the ends on

1/4 C Olive Oil

1/2 C white wine

Handful of tyme (save a few  stems for garnish)

Marinated olives (black and green)

Preheat oven to 300

Put everything into a roasting pan (except olives)

(I usually put tin foil at the bottom for easier cleanup)

Mix everything together.

Cover roasting pan with tin foil and bake for 2 hours.

Chicken will have an opaque poached color - don’t worry :)

Remove foil, turn oven to 400.

Cook for 45 more minutes or until skin is golden brown and  lemons are just starting to scorch.

Serve immediately, garnish with extra thyme and olives.

DE-LISH!