An iconic salad I learned from chef Fery Haghighi when I lived in Spokane WA.
Equipment:
Large pot to boil 2 gallons of water in, metric scale, spoons, strainer, two large mixing bowls, tasting spoons.
Ingredients Part One:
30 g salt
20 g dried basil
454 g dried penne pasta, .41
2 gallon water, local
Method:
Bring to boil the salt, basil and water. When boiling, add the dried pasta and cook for 10 minutes until al dente. Drain from the pot and allow to cool on a sheet tray at room temperature.
Ingredients Part Two:
5 g dried basil
400 g mayonnaise
130 g fresh squeezed lemon juice
454 g roasted chicken, pulled into pieces the same size as the pasta
300 g fresh baby spinach, stems removed
250 g parmesan, grated on a box grater, the good kind
Method:
Mix together lemon juice, basil and mayo and allow to sit for 10 minutes. In large mixing bowl, add the pasta and fold in the mayonnaise mixture. Season with salt and pepper. Add remaining ingredients and mix together, tasting and seasoning with salt and pepper as necessary. Reserve and chill before serving. Garnish with lemon zest and large chards of grated parmesan. Fresh basil and roasted tomatoes are a nice touch.
Enjoy!
Chef John Brand 