The warming weather with its fresh, young veg make it easier to pull together quick meals with deep flavor.
Chicken marinated in lemon juice and olive oil with mint, basil, and cilantro long enough to make the salad. The thighs were then sautéed and finished in the oven.
Tonight’s salad, tender, peppery leaves of spring arugula, was prepared with olives, feta, and chopped parsley. The usual lemon vinaigrette graced the leaves. The olive oil with this salad was a buttery sample from Morocco; an unctuous, rich oil with a long creamy finish.
The only part of the meal not touched by herbs was the faro. This simmered in chicken stock until tender and plump. The nutty flavor of the grain sat in harmonious juxtaposition to the green notes that highlighted the other components of tonight’s dinner.