Have you ever been to Zuni?
Zuni has been around for 33 years and it's a San Francisco institution. I first went there years ago, maybe the first time I ever came to San Francisco. I was 10 or 11 and I don't know what I ate for dinner, but what I do know is that there was roast chicken on the menu.
Roast chicken is a staple of Zuni's menu. It's a dish for two and it's served with bread salad. I've had it a few times over my many visits to Zuni over the years and it's one of those things I've always wanted to replicate at home. A week or so ago, I was browsing in the cookbook section of the library and I came across The Zuni Cafe Cookbook. Inside, the recipe for Judy Rodgers' roast chicken and bread salad. My time had come.
The bread salad was a bit fussier but entirely worth it.Two kinds of vinegar, peppery arugula, toasted pine nuts and cubes of toasty bread lightly moistened with olive oil and chicken stock- this is seriously delicious stuff. Honestly, this recipe alone is well worth the price of the book, which I may now be forced to go out and buy once I return my copy to the library.
The recipe for the chicken and salad takes up three pages of the Zuni Cafe Cookbook, so I won't write it all out here. Instead, I'll direct anyone who's interested here. My only real change is that I omitted currants from the salad since I'm not wild about dried fruit in salads. Apart from that, it was just perfect.
Make this soon.