Chicken and Herb Salad with Red Pepper Oil

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

An ideal summer lunch or supper dish served throughout the season at JoJo—just filling enough, but light, refreshing, and full of flavor.

Use whatever mix of herbs you can find, balancing more of the lighter ones (chervil, parsley, basil, mint, and dill) with fewer of the stronger ones (chives, tarragon, sage, lavender, and rosemary). In any case, do not mince the herbs—they should be just chopped or, in the case of thyme leaves, left whole (the tarragon leaf is the servings excepti