United Tastes of the South (Southern Living) by Jessica Dupuy

Author:Jessica Dupuy
Language: eng
Format: epub, azw3
Publisher: Oxmoor House
Published: 2015-07-24T20:30:00+00:00

3 unpeeled garlic cloves

1 red bell pepper

1 pound Irish Cheddar cheese, shredded (about 4 cups)

1 cup mayonnaise

2 teaspoons chopped fresh thyme

1 teaspoon black pepper

¼ teaspoon freshly grated nutmeg

1. Preheat the oven to 350°F. Place the garlic on a rimmed baking sheet, and roast in preheated oven until soft, 15 to 20 minutes. Peel the garlic, and mash with side of a knife blade until creamy.

2. Using tongs, hold the bell pepper over the open flame of a burner on a gas cooktop, and heat each side of the pepper until charred, 5 to 6 minutes total. (If you do not have a gas cooktop, place the pepper in a small skillet over high, and cook, turning often, until slightly charred on each side, 10 to 12 minutes total.) Place the charred bell pepper in a bowl. Cover with plastic wrap, and let stand 15 minutes. Peel, seed, and cut the bell pepper into small pieces. Let cool 5 minutes.

3. Combine the cheese, mayonnaise, thyme, black pepper, nutmeg, mashed garlic, and chopped bell pepper in a medium bowl; cover and refrigerate at least 4 hours before serving. Store in an airtight container in refrigerator up to 5 days.

What Southern family doesn’t have a good chicken salad recipe? It’s the sort of thing grandmothers have handed down scrawled onto a 3 x 5 index card for generations. Ever since my mom began serving it with fruit and a bit of poppy seed dressing stirred in, I haven’t been able to enjoy it any other way. This recipe uses canned mandarin oranges, but fresh oranges when in season are a must. And if you want to change it up, use sliced red grapes.

CITRUS CHICKEN SALAD

Serves 4

Hands-on 15 minutes

Total 1 hour, 15 minutes

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