Kim Kroner Newsletter

Green Salad with Walnut Vinaigrette I love this salad for its sheer simplicity in preparation. The end result is anything but plain however, thanks to a single ingredient: walnut oil. The delicate oil of the walnut lends a rich, graceful flavor to tender garden greens. This salad is a great accompaniment to full-bodied foods, like Roast Chicken and Turnips with Calvados and Cream. It’s also fantastic served alongside a piece of country bread with creamy cow’s milk cheese. Serves 4 to 6 1 head green leaf, butter or similar, tender salad greens a dozen whole walnuts 1 small shallot, minced 1 teaspoon Dijon mustard 2 teaspoons Champagne vinegar 2 tablespoons walnut oil salt and pepper fresh chives Wash, dry, and tear lettuce leaves—add to a large bowl along with walnuts. In a small bowl, add shallots, mustard, and vinegar and whisk to combine. Slowly add walnut oil, whisking to emulsify. Sprinkle greens with salt and pepper, then drizzle vinaigrette atop. Toss gently to combine. With kitchen sheers, snip chives over salad. Serve. Roast Chicken and Turnips with Calvados and Cream This one-pot meal is effortless, yet tastes especially extravagant. While it’s more common to roast a whole chicken, I tend to gravitate toward the cut-up bird because it’s easier to serve. The roasted garlic and shallots soften and become part of the sauce, and oh, that sauce! Spiked with Calvados and cream, it is luscious, yet surprisingly light. Serves 4 1 cut-up chicken, neck and breastbones reserved for stock 1 medium turnip (10–15 oz.), cut into 1-inch wedges 3 medium cloves garlic, peeled 2 medium shallots, peeled and cut into 3 pieces 6 sprigs fresh thyme salt and pepper 3 tablespoons melted butter ½ cup Calvados (apple brandy) ⅓ cup heavy cream Heat oven to 400 degrees F. Put chicken, turnips, garlic, shallots, and thyme in a 13-by-9-inch (or larger) roasting pan. Season liberally with salt and pepper. Pour melted butter atop and gently toss to coat. Arrange the turnips, garlic, and shallots at the bottom of the pan, resting the chicken pieces on top, skin side up. Roast until chicken is browned and cooked through, about 50 minutes.