1 cup loosely packed basil leaves1/2 cup roughly chopped garlic scapes (about 4 scapes), or 1/4 cup young, green garlic1/2 cup extra virgin olive oilJuice of 1 lemon1 1/2 tbsp. sugar1 cup cooked brown rice2 boneless, skinless chicken breast halves, cooked and torn into bite-sized piecesFresh-ground black pepper1 8 oz. can quartered artichoke hearts, rinsed and drained2 cups chiffonaded lacinato kale (stems removed, leaves chopped into thin horizontal ribbons)
2 cups cherries, pitted and halved
1. Make the garlic scape dressing: In a food processor, pulse the basil, garlic scapes, olive oil, lemon juice, and sugar until emulsified. Season with salt and pepper to taste.
2. Assemble the salad: In a large bowl, mix together the rice, chicken, and kale, toss with dressing until well coated. Gently fold in the artichoke hearts, and cherries. Taste and adjust seasoning as necessary. Keep chilled until serving.
Adapted from Saveur
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2013.