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Spanish-Style Chicken Salad with Roasted Red Pepper Dressing
Serves 6

Directions
1. Puree oil, vinegar, 2/3 cup roasted red peppers, garlic, 1/4 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. Transfer to bowl.

2. Add shallot, parsley, celery, olives, and remaining 2/3 cup red peppers to vinaigrette; stir to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and pepper and sprinkle with almonds. Serve immediately.

Ingredients

1/2 cup extra-virgin olive oil

3 tablespoons sherry or balsamic vinegar

10 ounces jarred roasted red peppers, drained and diced medium (about 11/3 cups)

1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)

Table salt and ground black pepper

1 small shallot, minced (about 2 tablespoons)

3 tablespoons minced fresh parsley leaves

2 celery ribs, sliced very thin (about 11/4 cups)

1/2 cup roughly chopped pitted green olives

5 cups shredded roast chicken, room temperature

1/2 cup sliced almonds, toasted

Reprinted with permission of Cook's Illustrated.

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Fresh ginger is often sold in large pieces that may not be used up in one recipe, usually leaving the rest to go to waste. Cut leftover ginger into 1-inch pieces and place them in a zipper-lock bag. Store the bag in the freezer for up to one month. Whenever fresh ginger is needed, simply pull a piece from the freezer, allow it to thaw, peel it, and then grate or chop as required.