Sunday Supper with Patricia Wells and a Cookbook Giveaway! Chicken Salad with Green Beans, Tahini-Lemon-Yogurt Dressing and Cilantro Recipe
This week I’ll be giving away a copy of Salad as a Meal by Patricia Wells to the first person to send their Sunday Supper story and recipe to me. I realize that some of you can’t read or access the contact form on the right hand side of my page if you are using certain computer platforms, but I don’t want to leave you out of the giveaway. Please contact me at email@example.com with your story and recipe!
Sometimes we like to share our Sunday supper with family AND friends and this is what we did on April 17th when we hosted a very special Sunday supper in honor of culinary legend, Patricia Wells.
After months of intricate planning and coordinating with Walter Wells, Patricia’s husband, we surprised Patricia with a dinner party welcoming her to Chicago. Friends of Patricia came to help us celebrate her latest book, Salad as a Meal. The menu was a selection of our favorite recipes from the book paired with Clos Chanteduc, a fabulous Cote Du Rhone from Patricia and Walter’s vineyard. Patricia later told us it was the first surprise party of her life!! We’re so happy it was such a success.
Every one that was involved was sworn to secrecy and it paid off! No one gave it away and as you can see by the pictures below, she was quite surprised.
She was given a big Chicago welcome by her close friends and colleagues.
This biggest surprise was that her husband, Walter flew in from Paris for the event!
What do you serve Patricia Wells? Her own recipes, of course! In case you missed this delicious recipe that Patricia shared when she was on the Today Show, here it is again. This has been one of our Sunday supper favorites since the day we tasted it on her terrace in Provence. You will find more fabulous recipes in Salad as a Meal and maybe you will be the lucky winner of her cookbook for the Giveaway! Wouldn’t it make the perfect Mother’s Day gift?
Chicken Salad with Green Beans, Tahini-Lemon-Yogurt Dressing and Cilantro
Yield: 4 servings
Prep Time: 20 Minutes
Cook Time: 20 minutes
Total Time: 40 minutes
3 tablespoons coarse sea salt
8 ounces green beans, trimmed at both ends and cut into 1-inch pieces
3 1/2 cups (about 1 pound) cubed cooked chicken
1 1/2 cups sliced celery (1/4-inch slices)
1/2 cup finely minced fresh cilantro or parsley leaves
Coarse, freshly ground black pepper
2 plump, moist garlic cloves, peeled, halved, and green germ removed
1/4 cup tahini (sesame paste)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine sea salt
Prepare a large bowl of ice water.
Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat.
Add the salt and the beans and blanch until crisp-tender, about 5 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the beans in the towel in the refrigerator for up to 4 hours.)
In a large bowl, combine the beans, chicken, and celery. Toss to blend. Add just enough dressing to coat the ingredients lightly and evenly. Add the cilantro and toss again. Taste for seasoning. At serving time, season with pepper.
For Dressing, In the food processor or blender, mince the garlic. Add the tahini, yogurt, lemon juice, and salt and puree to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using).