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Zuni Bread Salad Question

sprout | May 16, 200507:22 PM

I have caught the Zuni chicken bug... I got the cookbook from the library this weekend and I am planning on giving it a try sometime this week. Happily, my grocery store carries whole fryers, which I think is what the cookbook recommended if you can find them. I'm aiming to get a chicken on the smaller end of the recommended range, since this will just be for me (if it works out, I'll invite friends over for the next chicken).

I think I'm set on the chicken roasting, but I do have a question about the bread salad. Basically, I don't like vinegar at all and am wondering if there's a way to alter the recipe to leave it out (maybe use lemon juice?) or if I will have to skip the bread salad altogether... I'd like to make the salad, since I love arugula and I have a ton of leftover ciabatta in the house (which should work, though I may have to let it marinate a bit longer). I could maybe use a tiny bit of vinegar, but I have a pretty strong aversion to it. It's okay in pickles, mustard, ketchup, etc., but not in salad dressing, recipes, etc. I made a salmon and lentil dish a month or two ago and included a few teaspoons of Champagne vinegar (which was a milder type and far less quantity than called for), and even that was a bit much.

I'd like to get over this vinegar thing, so maybe including a little bit would be good for me. On the other hand, I don't want to put a ton of effort into something that I won't want to eat. :) Any suggestions not involving mean comments about my pickiness are very much appreciated!

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