-
Notifications
You must be signed in to change notification settings - Fork 0
/
Copy pathrecipe.html
131 lines (131 loc) · 6.08 KB
/
recipe.html
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<meta http-equiv="X-UA-Compatible" content="ie=edge">
<title>Grilled Chicken Salad with Romesco Sauce</title>
<link rel="stylesheet" type="text/css" href="reset.css">
<link rel="stylesheet" type="text/css" href="recipe.css">
</head>
<body>
<article>
<h1>Grilled Chicken Salad with Romesco Sauce</h1>
<img src="https://assets.epicurious.com/photos/5b565307a41af20b8c167e18/6:4/w_620%2Ch_413/Grilled-Chicken-Salad-with-Romesco-recipe-120720-jpg"/>
<p class="credit">Source: <a href="https://www.epicurious.com/recipes/food/views/grilled-chicken-salad-with-romesco-sauce" target="_blank">Epicurious.com</a></p>
<p id="description">Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.</p>
<div id="yield">
<dl>
<dt>Yield:</dt>
<dd>4 servings</dd>
<dt>Active Time:</dt>
<dd>45 minutes</dd>
<dt>Total Time:</dt>
<dd>1 hour</dd>
</dl>
</div>
<div id="ingredients">
<h2>Ingredients</h2>
<h3>For the Chicken:</h3>
<ul>
<li>1 lb. skinless, boneless chicken thighs</li>
<li>1 tsp. kosher salt</li>
<li>3 Tbsp. sherry vinegar or red wine vinegar</li>
<li>2 garlic cloves, finely grated</li>
<li>Vegetable oil (for grill)</li>
</ul>
</div>
<h3>For the Romesco:</h3>
<ul>
<li>Vegetable oil (for grill)</li>
<li>2 large red bell peppers</li>
<li>1 garlic clove, finely grated</li>
<li>2 Tbsp. sherry vinegar or red wine vinegar</li>
<li>2 Tbsp. unsweetened almond butter</li>
<li>1 Tbsp. extra-virgin olive oil</li>
<li>1 1/4 tsp. kosher salt</li>
<li>1/4 tsp. cayenne pepper</li>
</ul>
<h3>For the Salad:</h3>
<ul>
<li>3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces</li>
<li>2 mini seedless cucumbers, halved lengthwise, sliced into half moons</li>
<li>1/2 red onion, thinly sliced</li>
<li>1 cup parsley leaves with tender stems</li>
<li>1/2 tsp. kosher salt</li>
<li>1/4 tsp. freshly ground black pepper</li>
<li>2 Tbsp. extra-virgin olive oil</li>
<li>1 Tbsp. fresh lemon juice</li>
<li>Hot smoked paprika (for serving; optional)</li>
</ul>
</div>
<div id="preparation">
<h2>Preparation</h2>
<h3>Grill the Chicken:</h3>
<ol>
<li>Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.</li>
<li>Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Let cool.</li>
<li>Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.</li>
</ol>
<h3>Make the Romesco:</h3>
<ol>
<li>Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.</li>
<li>Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .</li>
<li>Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.</li>
</ol>
<h3>Assemble the Salad:</h3>
<ol>
<li>Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.</li>
<li>Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.</li>
</ol>
</div>
<div id="nutrition">
<h2>Nutrition information</h2>
<ul>
<li>
<span class="nutri-item">Calories</span>
<span class="nutri-value">541</span>
</li>
<li>
<span class="nutri-item">Carbohydrates</span>
<span class="nutri-value">13g (4%)</span>
</li>
<li>
<span class="nutri-item">Fat</span>
<span class="nutri-value">44g (68%)</span>
</li>
<li>
<span class="nutri-item">Protein</span>
<span class="nutri-value">23g (46%)</span>
</li>
<li>
<span class="nutri-item">Saturated Fat</span>
<span class="nutri-value">8g (38%)</span>
</li>
<li>
<span class="nutri-item">Sodium</span>
<span class="nutri-value">902mg (38%)</span>
</li>
<li>
<span class="nutri-item">Polyunsaturated Fat</span>
<span class="nutri-value">8g</span>
<li>
<span class="nutri-item">Fiber</span>
<span class="nutri-value">4g (18%)</span>
</li>
<li>
<span class="nutri-item">Monounsaturated Fat</span>
<span class="nutri-value">25g</span>
</li>
<li>
<span class="nutri-item">Cholesterol</span>
<span class="nutri-value">111mg (37%)</span>
</li>
</ul>
</div>
</article>
<footer>
<p>A class project by Rachel Jackson</p>
</footer>
</body>
</html>