Ingredients
- 6 medium bone-in, skin-on chicken breast halves
About 1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves
1 pound asparagus, woody ends trimmed
1 pound baby carrots, peeled (or larger carrots, peeled, halved crosswise, and thick halves split lengthwise
1/4 cup fresh lemon juice, more if needed
1 teaspoon finely grated lemon juice
1/4 teaspoon dijon mustard
6 cups salad greens (I like using bibb lettuce torn into peices with some raddichio added for color)
1 medium fennel bulb, trimmed, cut in half lengthwise, cored, and sliced crosswise as finely as possible
1/2 cup fresh flat parsley leaves
1/2 cup fresh mint leaves (torn into bite-size pieces if large)
1/3 cup pine nuts, lightly toasted
Thin shavings Parmigiano Reggiano (use a vegetable peeler)
Description
This Recipe Is From Taunton's Fine Cooking Magazine April/May 2006 Issue #78 Page 41
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