Special Taste

Toasted bread cubes are tossed in garlicky vinaigrette with cold chicken, plum tomatoes, black olives and red onion for a satisfying supper on a hot, muggy evening. Chopped fresh basil and zesty Parmesan cheese round out the Mediterranean flavors. Use a crusty peasant-style loaf with a sturdy interior.

6 cups (1.5 L) bite-sized cubes of hearty bread
3 tbsp (45 ml) white wine vinegar
1 large clove garlic, minced
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground black pepper
1/3 cup (75 ml) extra-virgin olive oil
6 large plum tomatoes
1/2 small red onion
1/2 cup (125 ml) small black olives
10 large fresh basil leaves, chopped
2 to 3 cups (500 to 750 ml) shredded or diced, cold barbecued chicken
1/2 cup (125 ml) shredded Parmesan cheese

1. Preheat oven to 450°F (230°C).

2. Spread bread cubes in a single layer on a baking sheet. Bake 5 minutes; stir. Continue baking 3 to 5 minutes or until toasted. Cool.

3. Whisk vinegar with garlic, salt and pepper, then add olive oil. Core tomatoes; cut lengthwise down the center into bite-size wedges. Place in a large salad bowl suitable for tossing. Cut red onion into rings and add to tomatoes along with olives and basil. Whisk dressing; pour over tomato mixture. Stir gently from bottom until well mixed. Leave at room temperature, stirring occasionally, until ready to use.

4 When ready to serve, add cooled bread cubes and chicken to tomato mixture; gently toss. Serve right away garnished with Parmesan cheese.

Makes 4 to 6 servings

Graceful flakes of fine Pecorino Romano cheese top this salad of peppery greens. Smoky grilled chicken and slightly sweet fennel add complementary flavors. For quick cold chicken, 2 skinless boneless chicken breasts can be grilled along with the fennel-cool until you can handle them and then shred the chicken.

1 head fennel
5 tbsp (70 ml) olive oil, divided
2 tbsp (25 ml) white wine vinegar
1 small clove garlic, minced
1/4 tsp (1 ml) salt
Freshly ground black pepper
2 oz (60 g) or larger piece Romano cheese, at room temperature
2 large bunches arugula
2 to 3 cups (500 to 750 ml) shredded or diced, cold barbecued chicken

1. Preheat barbecue until hot, then turn down to low. Keeping white base of fennel intact, remove upper green fronds and discard. Cut in half lengthwise down through base. Brush or lightly spray with 1 tbsp (15 ml) olive oil. Grill 10 to 15 minutes, turning frequently, or until softened and browned about the edges. Remove from barbecue; cool. Separate like celery from base and thinly slice crosswise;, discard base.

2. Whisk remaining olive oil with vinegar, garlic, salt and pepper. Use a vegetable peeler to make numerous flakes of cheese.

3. Remove stems from arugula; discard. Wash leaves in several changes of water as arugula tends to be sandy. Dry; place in a large bowl with fennel slices and shredded chicken. When ready to serve, whisk dressing and pour over greens; toss salad. Divide among serving plates; scatter with Romano flakes.

Makes 6 to 8 servings

Use the largest scallops that you can find. If you can't find them, smaller scallops will take less time to cook.

1 pink grapefruit
1 1/2 lb (750 g) large scallops
Salt and freshly ground pepper
1/2 cup (125 ml) olive oil
1 tbsp (15 ml) chopped ginger
1 tsp (5 ml) chopped basil
1 tbsp (15 ml) honey
3 tbsp (45 ml) lemon juice
8 oz (250 g) baby spinach
1 cup (250 ml) toasted cashews 

(To toast cashews, place in a skillet over medium heat. Toss together for 2 to 3 minutes or until golden)

1. With a serrated knife, peel skin and white pith from grapefruit. Cut into segments and divide segments into 3.

2. Season scallops with salt and pepper. Heat 2 tbsp (25 ml) oil in skillet over medium-high heat. Reserve remaining oil for dressing. Add scallops and saute for 3 minutes per side or until opaque.

3. Mix together ginger, basil, honey and lemon juice in a food processor. With the processor running, add remaining olive oil. Season with salt and pepper. Reserve dressing.

4. Mix together spinach, grapefruit pieces and cashews in a separate bowl. Drizzle over half of vinaigrette. Transfer to 6 plates and top with grilled scallops. Drizzle over remaining vinaigrette.

Serves 6

Garam masala is a combination of spices that is widely used in Indian cooking. It can be bought in specially or Indian grocery stores. Recipes for garam masala will vary from region to region, so experiment to suit your taste. Try blending your own using 2 tbsp (25ml) cumin seed, 1 tbsp (15ml) each fennel, cardamom and coriander seed, 1/2 tsp (2ml) ground ginger and 1/4 (1ml) each ground cinnamon, nutmeg and cloves. Toast spices in a dry frying pan for a couple of minutes, cool, then finely grind in a spice grinder.

(for 4)

TANDOORI-STYLE CHICKEN

2 Boneless, skinless chicken breasts

Salt - 1/4 tsp (1ml)

Lemon juice - 1 tbsp (15ml)

Plain yogurt - 1/3 cup (75ml)

3 Cloves garlic crushed 

1 inch (2.5cm) piece peeled ginger, minced

1 Small red chili, finely minced or 1/4 tsp (1ml) cayenne pepper

Garam masala - 1 tsp (5ml)

Turmeric - 1/2 tsp (2ml)

POTATO SALAD

Unpeeled mini-potatoes - 1 1/2 lbs (750g)

Salt - 1 tsp (5ml)

Vegetable oil - 1/4 cup (50ml)

Lime or lemon juice - 2 tbsp (25ml)

2 Cloves garlic, minced

Garam masala - 1/2 to 1 tsp (2 to 5ml)

Salt - 1/4 tsp (1ml)

Cayenne pepper - 1/4 (1ml)

2 Green onions, thinly sliced diagonally

Coarsely chopped coriander - 1/4 cup (50ml)

1. Place chicken in a small dish. Make 3 slits in each breast, then rub both sides with salt and sprinkle with lemon juice. Whisk yogurt with garlic, ginger, chili, garam masala and turmeric. Pour over chicken and turn, to ensure it is well coated. Cover and refrigerate at least 4 hours or overnight.

2. Slice potatoes into 1/2 inch (1cm) thick slices or leave whole if tiny. Place in a large saucepan and cover with cold water. Add salt. Over medium-high heat, bring to the boil, partially covered. Cook until tender, about 10 to 15 minutes.

3. Meanwhile, whisk oil with lime juice, garlic, garam masala, salt and cayenne. Drain potatoes well, then place back in saucepan. Set over low heat, shaking pan back and forth until any water still on potatoes evaporates, about 20 seconds. Remove from heat and turn into a bowl. Toss with half dressing, stirring until well mixed. Set aside until cool.

4. Grease grill and preheat barbecue to medium-high. Remove chicken from marinade and place on grill. Barbecue about 5 minutes a side. Remove to a cutting board. Just before serving, toss potatoes with green onions and coriander. Taste and add additional garam masala and salt if needed. Slice chicken into strips. Spoon potatoes onto serving platter. Lay chicken strip over top, then drizzle with remaining dressing. Serve with lime or lemon wedges if you wish.