Strawberry Rosé Coriander Salad
With Turmeric Chicken

Strawberry Rosé Coriander Salad </br>With Turmeric Chicken

At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without.

It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed.

Have fun and enjoy culinarily coloring outside the lines!

Using Strawberry Rosé Living Vinegar, Hot Deli Mustard & Triple Garlic Pan Sauce.

This salad is a thing of beauty: A sweet, tangy dressing with toasty coriander, fresh garlic croutons and luscious turmeric chicken, combined with your fave greens, a little cheese, and even more strawberries (duh).

Strawberry Rosé Coriander Dressing

Ingredients

1 tbsp	Coriander
3 tbsp	Acid League Hot Deli Mustard
1	Shallot, minced
1/4 cup	Strawberry Rosé Living Vinegar
3 tbsp	Maple syrup
4-5 tbsp	Olive oil
	Fresh strawberries
1 cup	Salt & black pepper to taste

Method

Toast coriander in a small pan over medium heat, constantly moving the pan, until you can smell coriander from a gentle waft. Remove from heat, place in mortar and pestle, and crush into small pieces.
Mix all ingredients except olive oil together. Add olive oil in a gentle drizzle, whisking with a fork until a thicker consistency is reached. Finish with salt and pepper as desired.

Turmeric Chicken

Ingredients

1	Yellow onion, sliced
2 tbsp	Olive oil
6	Chicken thighs
1 tbsp	Turmeric
2 tbsp	Salt
4 cups	Water

Method

Pre-salt chicken by evenly pouring salt over both sides of chicken thighs. Cover and set aside in the refrigerator for 4 hours, or up to overnight.
Grab a medium-sized pan with a sizable depth and lid.
Into a cold pan, add olive oil and top evenly with sliced onions, followed by an even layer of chicken thighs. Top chicken with turmeric, and add water to cover (pouring water over the turmeric to dissolve it).
Turn on heat to medium high and bring to boil. Once boiling, lower heat to medium-low and cover with lid. Simmer until cooked through, about 35-40 mins. Open lid at midway point to remove any foam that rises to the top.
Remove chicken from broth, shred, and add to your salad.

Triple Garlic Croutons

INGREDIENTS

1	Baguette, cubed or torn into chunks
5 tbsp	Acid League Triple Garlic Pan Sauce
5 tbsp	Olive oil
	Black pepper to taste

METHOD

In a bowl, mix bread chunks with Triple Garlic Pan Sauce, olive oil, and pepper until evenly distributed.
Pour onto a parchment-lined baking sheet, and bake on middle rack of oven at 375 F for ~10-15 mins (depending on size of bread chunks) or until golden brown. Will want to flip croutons over every 5 minutes until ready.