"Dishing Up"...Tarragon Chicken Salad

Still holding on to the last remnants of summer?

Part of me wants to take you by the head, shake you a bit, and scream, "What's wrong with you?!?!  The air is crisp!  The apples and pumpkins are ripe for the picking!  It's almost EGGNOG season!"

The kinder part of me, however, can relate: summer means longer days, time off from school, vacations, the beach, warmer weather.

Summer doesn't sound half bad, now that I think of it.

The truth is, our beloved section of the Earth is angling away from that Giant Gasball in the Sky quicker than you can say "poolside barbecue".  But if you act quickly, you can still have a taste of summer: at least on your plate.

If you're still holding on to the Sun's last direct rays of the season, try these recipes from Dishing Up Maryland, by Lucie L. Snodgrass (it happens to be the very same cookbook I gave away last week).  They're sure to bring back memories of sandy beach feet, lazy evenings out on the back deck with a glass of wine, and catching fireflies in a mason jar.

Tarragon Chicken Salad with Toasted Hazelnuts
(Serves 4)

• 4 cups cubed cooked chicken
• 1 cup chopped celery
• 1 Tbsp chopped fresh tarragon
• 1/3 cup Old-Fashioned Boiled Salad Dressing (recipe follows)
• 1/3 cup sour cream
• 1 Tbsp tarragon vinegar
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup chopped hazelnuts, lightly toasted

1. Combine the chicken, celery, tarragon, dressing, sour cream, vinegar, salt, and pepper in a large bowl, tossing well to mix.
2. Refrigerate for 1 hour.  Just before serving, add the hazelnuts and toss the salad again.

Old-Fashioned Boiled Salad Dressing

(Makes 2 cups)

• 3 eggs
• 1 cup milk
• 2 Tbsp all-purpose flour
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp dry mustard
• 1 tsp celery seeds
• 1/2 tsp freshly ground black pepper
• 1/2 cup hot cider vinegar

1. Whisk together the eggs and milk in a small saucepan.  Add the flour, sugar, salt, mustard, celery seeds, and pepper, and cook over low heat, whisking constantly, until the dressing is smooth and thick.
2. Remove from the heat and whisk in the vinegar.  Refrigerate until ready to use.  Keeps several weeks in the refrigerator.

Cucumber Salad with Dill, Feta, and Red Onion in Tangy Vinaigrette

(Serves 4)

• 2 large cucumbers
• 1/4 tsp salt
• 1/2 medium red onion, peeled
• 1/4 tsp Dijon mustard
• 1 Tbsp white wine vinegar, preferably balsamic
• 1/8 cup extra virgin olive oil
• 1/8 tsp freshly ground black pepper
• 1 Tbsp chopped fresh dill
• 4 ounces feta cheese, crumbled

1. Peel the cucumbers and slice them into 1/4-inch thick rounds.  Transfer the cucumbers to a bowl and sprinkle them with 1/8 tsp of the salt.  Let the cucumbers sit for 15 minutes and then squeeze them out and discard the excess water.
2. Quarter the onion and slice the quarters into very thin strips.  Add the onion to the cucumbers.
3. Combine the mustard and vinegar in a small bowl, stirring to dissolve the mustard.  Add the olive oil and whisk together until smooth.  Add the remaining 1/8 tsp of salt and the pepper and pour over the cucumbers.
4. Sprinkle the dill and feta cheese over the salad and toss well until thoroughly blended.  Chill for at least one hour before serving.

I served these dishes side by side on some succulent Bibb lettuce, with a glass of buttery Chardonnay.  The perfect way to bid "Au revoir" to Summer and "Bonjour" to Fall!

Eat well.