CAESAR-CRUSTED CRISPY CHICKEN STRIPS

photography: Quentin Bacon

MAKES: 4 to 6 servings
PREP: 20 minutes
CHILL: 30 minutes
COOK: 6 minutes per batch

3/4 cup creamy Caesar dressing, divided
1/4 cup buttermilk
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds chicken breast strips
1 cup Japanese breadcrumbs*
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 cup canola or safflower oil
Romaine lettuce leaves

1. Combine 1/2 cup Caesar dressing and next 3 ingredients in a medium bowl. Add chicken; toss to coat. Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides. Place on a baking sheet. Chill 30 minutes.

2. Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.

*For testing purposes, we used Panko Japanese breadcrumbs.

FINGERLING POTATO SALAD WITH CORNICHON VINAIGRETTE

photography: Quentin Bacon

3 pounds assorted fingerling (or small red) potatoes, washed
2 teaspoons salt
2 tablespoons sherry vinegar
1 large red onion, cut in half and sliced (about 1/2 cup)
2 ribs celery, chopped (about 1 cup)
10 cornichons or mini dill pickles, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
3/4 cup Cornichon Vinaigrette (recipe below)
Sea salt, to taste
Freshly ground pepper, to taste

1. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Place in a large bowl, and toss with vinegar while warm. Cool to room temperature.

2. Add remaining ingredients; toss gently. Serve immediately, or cover and chill until ready to serve.

CORNICHON VINAIGRETTE

Serve leftover dressing with grilled fish or chicken.

MAKES: about 11/4 cups
PREP: 10 minutes

3 tablespoons white wine vinegar
3 tablespoons fresh lemon juice (about 1 lemon)
1 shallot, minced
1 1/2tablespoons honey
1 tablespoon Dijon mustard
1/4 cup olive oil
1/4 cup canola or safflower oil
4 cornichons or mini dill pickles, minced
1 tablespoon chopped fresh tarragon
Sea salt, to taste
Freshly ground pepper, to taste

Stir together first 5 ingredients in a small bowl. Gradually whisk in oils until well blended. Stir in remaining ingredients. Use immediately, or cover and chill until ready to serve.

SPICY PICKLED SUMMER VEGETABLES

For extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap—the vegetables are easier to slide inside.

MAKES: 4 to 6 servings
PREP: 10 minutes
CHILL: 4 hours

2 cups white vinegar
2/3 cup sugar
4 teaspoons sea salt
2 teaspoons dill seed
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon freshly ground black pepper
12 whole cloves
4 bay leaves
3 to 31/2 cups vegetables (such as cucumber, zucchini, squash, onion, and sweet bell pepper), thinly sliced

1. Combine first 8 ingredients in a quart jar. Cover tightly with lid, and shake until sugar dissolves.

2. Add vegetables to jar. Cover tightly with lid, and shake well. Chill at least 4 hours, shaking occasionally. Store in refrigerator up to 2 weeks.

JAM TARTS

photography: Quentin Bacon

MAKES: about 2 dozen small tarts
PREP: 20 minutes
CHILL: 1 hour
BAKE: 16 minutes

1 recipe Sweet Tart Dough (recipe at right)
2/3 to 1 1/3 cups fruit jam or preserves (such as peach, strawberry, blackberry, raspberry, or plum)
Garnish: fresh fruit

1. Roll half of Sweet Tart Dough to 1/8-inch thickness on a lightly floured surface. Place dough over 12 to 14 small greased (2 1/2- to 3-inch) tart pans, and gently press dough into pans. Repeat with remaining dough. Place pans on a baking sheet; cover and chill at least 1 hour.

2. Preheat oven to 425°. Line tarts with foil, and fill with rice or pie weights. Bake at 425° for 8 to 10 minutes or until edges of tarts begin to brown. Remove foil and weights.

3. Spread 1 to 2 teaspoons jam into each tart. Bake at 425° for 8 to 10 minutes or until edges are golden. Remove from oven, and let cool in pans on wire racks 5 minutes. Remove from pans. Serve warm, or let cool completely. Garnish, if desired. Store in an airtight container up to 3 days.

Note: You can also make tarts in miniature muffin tins. Roll dough as directed; cut into 2 1/4-inch squares. Press squares evenly into greased miniature muffin tins, rounding corners. Line and fill as directed in step 2, then bake at 425° for 6 to 8 minutes or until edges begin to brown. Remove foil and weights. Fill each tart with 1/2 to 1 teaspoon jam. Bake at 425° for 6 to 8 minutes or until edges are golden. Cool and serve or store as directed.

SWEET TART DOUGH

MAKES: dough for about 2 dozen small tarts
PREP: 15 minutes
CHILL: 30 minutes

2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into small cubes
2 large egg yolks
6 to 7 tablespoons ice water

1. Combine first 3 ingredients in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.

2. Stir together egg yolks and 6 tablespoons water in a small bowl. Add egg yolk mixture to flour mixture, stirring with a fork until dry ingredients are moistened and dough starts to form a ball. (If dough appears dry, add 1 tablespoon water.) Divide in half, forming 2 balls; flatten slightly into disks, and wrap with plastic wrap. Chill at least 30 minutes.