Poppies on my table

Summer inspires me to put flowers on my table and cook from my garden. I planted some beautiful lettuces this spring and now we are reaping the harvest before we get hit with more heat. This salad is a play on the classic Caesar salad. Its about respecting the original flavors while adding some new textures. I make my own tart dressing (not creamy) and fennel salted croutons. I add in crunchy prosciutto, shaved parma and highlight a warm lemon-rosemary whole roasted chicken. That way I can pull the meat off the bone and toss it when its still warm and juicy. Let's just say, there was not a lot of conversation during dinner that night, just a lot of crunching.

Lemon-Rosemary Whole Roasted Chicken

1/2 stick butter

1 teaspoon sea salt

½ teaspoon ground black pepper

One 4¾ - 5 pound whole free-range, organic chicken

2 Lemons, halved

4 sprigs of Rosemary

Position rack in center of oven and preheat to 475°F. Remove neck, giblets, and cut out the excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Place lemons and rosemary in main cavity of chicken. Tie legs together and tucks wings behind the neck. Melt butter in a cast iron skillet and then add trussed chicken on its back. Using a large spoon, pour the melted butter over the body of the chicken until completely covered in melted butter. Place chicken in oven and roast 1 hour. Tent the chicken with foil to prevent over browning half way through cooking process. The chicken should register 170°F on an instant-read thermometer when inserted into thickest part of thigh. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees). Carve and serve.

***Discard rosemary and lemons. Freeze the chicken carcass to make stock for future use.

Quick Stock Recipe: Place carcass in a stock pot and cover with water. Add carrots, onions, thyme, peppercorn and/or bay leaf if desired. Boil then turn heat down to simmer for 4 hours. Discard bones, and strain. Freeze stock or use within 3 days.

Fennel-Salted Croutons
1 Loaf ciabatta bread, cut into 1" cubes
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1/4 tsp flavored salt, such as fennel salt
1/4 tsp kosher salt
fresh cracked pepper

Preheat oven to 300 degrees. Drizzle the cut bread with olive oil and balsamic vinegar. Then sprinkle and toss in the salts, and pepper. Evenly disperse the croutons on a baking sheet and bake for 30-45 minutes or until golden. Be sure to mix the croutons a few times during the baking process because the bread closest to the sides will burn easily.

Caesar Salad Dressing
4 T red wine vinegar

6 drops Tabasco sauce

1 Tablespoon anchovy paste

8 shakes Worcestershire sauce

Juice of 1/2 a lemon

4 tsp dijon mustard

3 cloves minced garlic

1/8 teaspoon kosher salt & fresh cracker pepper

8 Tablespoons olive oil

Shaved parmigiano-reggiano (a vegetable peeler works great)

A mixture of green or purple romaine, butter lettuces, savoy spinach, mache etc.

Whisk together vinegar, Tabasco, anchovies, Worcestershire, lemon juice, mustard, garlic and salt and pepper in a bowl, then add oil in a slow stream, whisking until emulsified. Toss the greens with enough vinaigrette to coat the leaves.

To complete the meal, toss the fennel-salted croutons and crunchy prosciutto bits into your salad. Add the warm roasted chicken meat and top with shaved Parmigiano-Reggiano.