One of my most favorite cookbooks is At Home with the French Classics, by Richard Grausman. Published in 1988, I have a signed copy given to me by Richard (I got to know Richard, as he married a college classmate) dated February 1989. My book has yellowed weathered pages with food stains from being used, over and over again. The recipes are excellent, very understandable and approachable for the home cook, and absolutely delicious! One of my favorites is the Potage au Cresson (Watercress Soup), which I have shared before with readers. In the 26 years I have been in business, I always have this book in stock.
Thus, this is why I am so excited to let you know Richard has a new book out: French Classics, Made Easy. I’m pleased to share with you this recipe. I highly recommend both of Richard Grausman’s cookbooks. Bon Appetit!
- 3 pounds skinless, boneless chicken half breasts, poached, chilled and diced
- 1 avocado, diced
- 2 white or yellow peaches, peeled and diced (not peach season yet…see variation for Mango and Ginger at end)*
- Juice of 1 lime
- 2 celery ribs, chopped
- 3 scallions, white and green parts, chopped
- 2 hard-cooked eggs, chopped
- 3/4 to 1 cup mayonnaise, to taste
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- Pinch of curry power
- 1 head lettuce, separated into leaves
- Tomato wedges or cherry tomatoes, for garnish
1. In a large bowl, toss the chicken, avocado, and peaches with half of the lime juice. Add the celery, scallions, and hard-cooked eggs.
2. Flavor the mayonnaise with the salt, pepper, curry powder, and remaining lime juice. Gently toss the chicken mixture with the flavored mayonnaise and refrigerate. (The recipe can be prepared up to this point 1 day ahead.)
3. Serve the salad on a bed of lettuce leaves, garnished with tomato wedges or cherry tomatoes.
*Variation: Chicken Salad with Mangoes and Ginger: Increase the curry powder to 1 to 2 teaspoons (to taste) and add 1 teaspoon chopped fresh ginger.