Take a fresh cucumber and cut into slices. Cut the slices into halves. Transfer the swiss chard to a salad bowl and add the cucumber. Also add dried cherries, cooked chicken (I usually bone out leftover chicken thighs) and a simple dressing. Toss together.
To Make the Dressing
Coat a small, heated up pan with a little bit of olive oil. Add five cloves of finely chopped garlic. Allow the garlic to cook for about 2-3 minutes. Add the anchovy filets. Use a spatula to mash the filets. Allow the anchovies to cook until dissolved into a paste. Set aside. Take a small bowl and add 1/4 cup olive oil, 2 TBSP brown mustard, and the anchovy/garlic filet. Take a fork and whisk together. Pour the dressing on top of your salad and toss.
How to Make Shrimp Scampi
Shrimp scampi is one of my favorite meals. It’s so easy to make. Make sure you get the fresh, raw shrimp. The difference in taste is unbelievable. I usually use a non-stick teflon skillet. Make sure your spatula is not metal. Teflon scratches very easily. I generally use an entire bulb of finely chopped garlic. I also make my scampi in small batches. Add about 2 pats of butter to a warm pan, set the heat for medium. Make sure the butter has melted before you add the garlic. In fact, the butter should be foaming. Allow the garlic to cook for 1 minute. Add finely chopped shallot tops.
Add the shrimp. Add 1 TBSP. lemon juice. Allow the shrimp to cook for three minutes on one side. A good indicator to look for is how pink the shrimp looks. Flip the shrimp over and allow the other side to cook for three minutes. Make sure you don’t overcook the shrimp. You want the shrimp to turn pink and shrink slightly. Transfer the shrimp and liquid to a small serving bowl. Here’s the final product below.