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Bringing Home the Bakin'

bake my cake and eat it, too

This meal was everything a summertime meal should be: easy to prepare, somewhat healthy and incredibly delicious. The flavor of the endive and snap pea salad provided a nice contrast to the spicy, slightly-sweet grilled chicken breast. Everyone truly enjoyed the chicken (“finger licking good”) and I’m sure this rub would be equally as delectable on either beef or pork.

Endive and Snap Pea Salad with Parmesan Dressing – Bon Appetit


  • 3 cups (10 ounces) sugar snap peas, stemmed, stringed
  • 1/2 teaspoon kosher salt plus more
  • 1/2 cup finely grated Parmesan, divided
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper plus more for seasoning
  • 1/4 cup sunflower oil
  • 2 tablespoons extra-virgin olive oil
  • 8 red Belgian endive or small Treviso radicchio spears
  • 8 yellow Belgian endive spears
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons thinly sliced chives
  • 2 tablespoons chopped chervil
  • 2 tablespoons chopped tarragon
  • Blanch peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain peas; transfer to a bowl of ice water to cool. Drain; thinly slice on a sharp diagonal.
  • Purée 1/4 cup Parmesan, vinegar, lime juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until smooth. With machine running, gradually add both oils and blend until emulsified and well incorporated.
  • Place 1 red endive spear and 1 yellow spear on each plate. Fill leaves with some of the snap peas. Top with 2 more endive spears (arrange perpendicularly to the bottom leaves) and fill with remaining snap peas. Drizzle some of dressing over. Sprinkle remaining 1/4 cup Parmesan and herbs over, then drizzle with more dressing. Season with pepper.
Rub (from Thomas Keller’s Ad Hoc at Home‘s Rubbed and Glazed Pork Spareribs) used on Chicken
For the rub:
  • 1 cup packed light brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons sweet pimenton (Spanish smoked paprika)
  • 2 teaspoons cayenne
  • 2 teaspoons garlic powder
  • 1 teaspoon ground allspice
  • 1 teaspoon red pepper flakes
  • 2 chicken breasts, quartered
  1. Combine ingredients for rub.
  2. Apply rub liberally to chicken.
  3. Grill chicken until cooked — internal temperature should read 165-170 degrees (fahrenheit) on meat thermometer

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