By David Harbilas
I recently had dinner with a friend at Radici Restaurant in Portsmouth, New Hampshire.
The chef is a friend of mine, and he was kind enough to send us a simple tomato salad, but the server also mentioned a dish made with a tomato-caper-lemon salad, and though I didn’t try that dish I thought I would try it at home.
Here is what I imagine the dish to be like.
Rather than use actual lemon slices or segments, which some Italian recipes do make use of (and which I find to be just too tart), I decided to use both the zest and juice of the lemons. The basic idea is for the saltiness of the capers to off-set the sweetness of the tomatoes and for that, in turn, to be off-set by the acid of the lemon. This can easily be called a salsa, and if allowed to sit and macerate for a long enough time will resemble an uncooked sauce.
- 2 large chicken breasts
- 1 pint of cherry tomatoes, halved
- 1 tablespoon capers Read the rest of this entry »