For those who want to minimize the use of heat while cooking this long weekend, here’s a recipe for a salad from Giovane Caffè, which launched in June alongside Giovane Bacaro at Fairmont Pacific Rim in Vancouver’s Coal Harbour.
This Italian-style salad is designed with both waste-reduction and mobility in mind.
“We were inspired to create our new line of jarred salads in an effort to reduce waste, without sacrificing functionality or hiding the beautiful ingredients that play a starring role,” Kitchen Table Restaurants culinary director and chef Alex Tung explains. “The jars we use ensure the salads travel well, making for an effortless and portable grab and go meal, whether your final dining destination is a sunny spot in the park, your desk, or a seat on our patio.”
Chicken Cicoria Jarred Salad
Yield: 1 person
1 egg yolk (egg cooked for 6 minutes)
1 garlic clove, confit
1 tsp red wine vinegar
1 tsp lemon juice
5 g capers
5 g anchovies
10 g Parmigiano Reggiano, grated
50 ml extra virgin olive oil
salt and pepper, to taste
30 g baby kale
50 g radicchio
70 g dressing
75 g chicken thigh, brined, roasted, and diced
25 g Castelvetrano olives
25 g almonds, toasted and sliced
To make the dressing, add egg yolk, garlic, vinegar, lemon juice, capers, anchovies, and Parmigiano Reggiano into a blender.
Slowly stream in olive oil and form a creamy emulsion.
Season with salt and pepper to taste.
Build the salad by ladling the dressing into a jar.
Layer the chicken, then radicchio, olives, almonds, and kale into the jar.
When ready to eat, shake salad until the dressing is evenly dispersed and coating all the ingredients.
Pour the salad into a bowl, or eat straight from the jar.