The late pianist and composer Arthur Rubenstein once said, “The seasons are what a symphony should be: four perfect movements in harmony with each other.”
I love springtime. Clear blue skies, greening of the grass and bare twigs sprouting leaves. It is also a time for reawakening our senses. And it is in the spirit of spring that I have prepared a salad that is no less tantalizing to the palate.
1 10 oz. bag mixed salad greens
3 ruby red grapefruit
1/2 cup (10 oz.) lemon curd (found in the jam section of the supermarket)
1/2 tsp minced garlic
1 tsp black sesame seeds (found in the sushi section of the supermarket)
1 tbsp canola oil
3 boneless, skinless chicken breasts
4 slices bread
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Thoroughly wash the salad mix and drain.
Cut and juice two of the three grapefruit. In a large bowl, whisk the juice, lemon curd, garlic and sesame seeds together until smooth. Place in refrigerator.
Heat a large sauté pan to medium-high heat. Season the chicken with salt and pepper. Add oil to pan and then add chicken; cooking 3-4 minutes or until browned. Reduce heat to medium, add 2 tbsp. water and cover, cooking for an additional 4-5 minute or until internal temperature of chicken is 165°F.
While the chicken is cooking, lightly toast four pieces of bread. In a baking pan, place toast and cover with the two cheeses. Bake on the top rack until cheese is melted. Once cooled, slice toast into strips.
With remaining grapefruit, peel and carefully remove membrane from the fruit sections. Slice chicken and arrange with grapefruit over the salad mix. Drizzle with the grapefruit-lemon curd dressing. Garnish with cheese crisps.
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at email@example.com.