Everyone is asked to bring a favorite food. Something special. This year I'm making fried chicken the way chef Wes Whitsell (Manuela DTLA) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.
Crispy Little Gem Lettuce Salad
When making the salad, leave the leaves whole so they don't wilt.
For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.
Time to prepare: 20 minutes
2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried
1 large carrot, washed, ends removed, peeled, cut into thin rounds
1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces
1 cup pitted olives, roughly chopped
1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)
1/2 cup feta, pat dried, crumbled
1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces
1/2 cup homemade croutons (optional)
2 tablespoons olive oil
1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled
Sea salt and freshly ground black pepper to taste
Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).
Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.
Serve with a knife and fork.