Chop Chop Salad with Gingered Shrimp and with thanks to Daniel Boulud

Who doesn’t love Daniel Boulud?  His restaurants are on everyone’s New York Top 10 list from Daniel to his latest DBGB on the Bowery, of all places.    I have particular soft spot for his Bar Boulud, across from Lincoln Center and very close to home.  It was there that my daughter-in-law told us that I was going to be a grandfather for the first time.  And the food is pretty good as well!   I’m told Daniel is a very fine fellow and wonderful to work with. I follow him religiously in Elle Décor
magazine where he is the lead food writer.   I’m never disappointed in what he publishes there.   This salad is a wonderful example.  It’s an homage to DBGB’s close proximity to Chinatown, with a wonderful Asian influenced dressing and an Asian marinade for the shrimp. And with the 4th of July upon us, this will be a fantastic addition to the holiday weekend.

Sauteed Chicken Cutlets with Asparagus, Spring Onions and Parsley- Tarragon Gremolata

        This is an amazingly long recipe title for something that’s relatively easy to make.  And even in the heat, it's a perfect dinner for this time of year. It takes advantage of the last of the local asparagus.  And what a way to end the season!   The flavors just pop off the plate and the sauce is a special treat.  Usually a gremolata consists of garlic, parsley and lemon peel.  But here, the shallot stands in for the garlic and tarragon and orange make an appearance.    It looks absolutely beautiful but I’ll be darned if the ‘cooking shots’ give you any indication of how good this is.  It came from Bon Appetit a little over a year ago and I think you’ll find it an excellent addition to your chicken repertoire. Here’s the recipe: