One of the blessings of having a large family is that each child brings unique perspective, individual talents and their own energy into the household. While each child adds to the liveliness of family meals, each also willingly contributes his or her opinions, preferences and aversions. My motto is "Eat it and like it." Not because I am mean (although I am) but because I am busy. So, unless you are going to have an anaphylactic reaction or projectile vomit, you eat what I serve. However, there are the rare occasions when I make something that every member of my tribe enjoys. I use the term "enjoy" to mean everything from raving about how delicious it is to simply not whining and making gagging noises while swallowing. This was one such meal. Orange tarragon chicken, bruschetta and chopped salad with oranges and shaved fennel. Tarragon and fennel have strongly distinctive flavors so use the tarragon sparingly and shave the fennel thin.
Salad- Throw together shaved fennel, romaine lettuce, sliced plum tomatos, peeled and halved small seedless orange sections, shaved romano cheese and toasted pine nuts. For the dressing, I mixed a small amount of fresh squeezed orange juice with red wine vinegar and tossed it just before serving. To keep it light, I just used about 2 T of each for the entire salad.
Marinade-Throw all of this stuff together in a mini food processor and then marinate a pound of chicken breasts in it for an hour or overnight. Grill the chicken right before serving.
- 1 whole seedless clementine or small orange (unpeeled)
- 1/2 yellow onion
- 2 cloves garlic
- Some fresh tarragon (I use the leaves from 3 or 4 sprigs
- 1 T olive oil and salt and pepper to taste