Steamed Vegetables With Shreded Chicken

Serves 4. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis.

2 cups cauliflower florets

2 cups zucchini and/or yellow squash, sliced

2 cups broccoli florets

1/2 cup sliced mini sweet peppers

1 (purchased) smoked chicken, shredded

1/2 cup blueberries

1/2 teaspoon celery seed

1/2 teaspoon chopped dill

1 teaspoon chopped oregano

3 tablespoons Perfect Lemon Vinaigrette (see recipe)

3 tablespoons Gerard’s Lite Caesar Salad Dressing

Lightly steam all vegetables and toss with shredded chicken in a medium mixing bowl. Add blueberries and herbs to the chicken mixture, and toss with the salad dressing. Serve on a decorative platter.

Note: For the salad she prepared for photographing, Terezakis did not use blueberries. Instead, she added chunks of Drunken New Potatoes, new potatoes which had been boiled in vermouth (see recipe).

Perfect Lemon Vinaigrette

Dresses 1 salad. Recipe is by Dr. Nia K. Terezakis, who says it is best with mild greens.

1 tablespoon lemon juice

1/2 teaspoon mayonnaise

1/2 teaspoon Dijon mustard

1?8 teaspoon kosher salt

Black pepper, freshly ground

1/4 teaspoon lemon zest, finely grated

Pinch of sugar

3 tablespoons extra virgin olive oil

1. Combine lemon juice, mayonnaise, mustard, slat and pepper to taste in a small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Add the lemon zest and a pinch of sugar.

2. Place oil in a small measuring cup so it is easy to pour. Whisking constantly, very slowly drizzle oil into lemon mixture. If pools of oil are gathering on the surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.