This article showcases a menu ideal for spring, focusing on fresh, vibrant produce like lettuce, cucumbers, and herbs. It highlights a colorful salad inspired by Vietnamese cuisine, paired with seasoned chicken breasts wrapped in puff pastry for easy preparation. The dressing, made with garlic, ginger, and jalapenos, enhances the salad's flavor. The article emphasizes balancing flavor profiles, showcasing chicken with a mix of creme fraiche and mustard, and suggests candied ginger as a delightful addition to dessert, completing the spring meal experience.
The craving for vibrant produce is intense this time of year, as the wait for asparagus, peas and tender greens drags on.
The dressing, a zippy mixture of garlic, ginger, sesame oil, fish sauce, lime juice and chopped jalapeno, makes it all shine.
Season the breasts generously – I used five-spice powder – and coat with a mixture of creme fraiche and mustard.
Candied ginger is an especially nice topping for this creamy, citrusy sherbet.
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