From Joshua McFadden's Six Seasons, a favorite cookbook. Notes: Bread Crumbs: I love whizzing up stale bread in the food processor and toasting the crumbs in olive oil. If you're not up for this, panko bread crumbs would be fine. I would still toast them in olive oil before adding them to the salad. You also could omit the bread crumbs and add more walnuts in their place. Also: You only need 1/3 cup of toasted bread crumbs for this recipe, but I find it easier to make a large batch of crumbs than a small one. Save the remaining crumbs for other salads, soups, or eggs. They're irresistible!
Flavorful smoked salmon, silky avocado, and a bright Dijon honey vinaigrette bring the most incredible flavors and colors to this company-worthy smoked salmon salad!
I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top. I've converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end. Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use half a tin for this recipe (which is about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.