| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 2 |
|
Shallots; minced |
| 1 |
tb |
White-wine vinegar |
| 2 |
ts |
Minced fresh parsley leaves |
| 1 1/2 |
ts |
Minced fresh tarragon leaves plus |
|
|
; tarragon sprigs for garnish |
| 1/4 |
c |
Vegetable oil |
| 2 |
bn |
Arugula; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and spun dry (about |
|
|
; 8 cups) |
| 1 |
|
Whole boneless smoked chicken breast; skin and fat |
|
|
; removed and the |
|
|
; meat shredded |
| 1 |
c |
Honeydew melon balls |
| 1 |
c |
Cantaloupe balls |
INSTRUCTIONS
In a bowl whisk together the shallots, the vinegar, the parsley, the minced
tarragon, and with salt and pepper to taste, add the oil in a stream,
whisking, and whisk the dressing until it is emulsified. Add the arugula,
the chicken, and the melon balls, toss the salad until it is combined well,
and garnish it with the tarragon sprigs.
Serves 4.
Gourmet June 1993
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