Chicken or duck salad with walnuts from How to Cook Everything: Easy Weekend Cooking (page 19) by Mark Bittman

  • salad greens
  • shallots
  • garlic
  • sherry vinegar
  • walnuts
  • Port wine
  • parsley or chervil
  • butter
  • chicken legs

  • EYB Comments

    Can substitute pecans for walnuts, olive oil for butter, duck legs or other legs for chicken legs; balsamic vinegar, red wine vinegar, or white wine vinegar for sherry vinegar; and crème de cassis, sweet sherry, or wine for Port wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecans for walnuts, olive oil for butter, duck legs or other legs for chicken legs; balsamic vinegar, red wine vinegar, or white wine vinegar for sherry vinegar; and crème de cassis, sweet sherry, or wine for Port wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.