This, gentle reader, is the time of year when Brooklyn girls without central A/C or outdoor spaces with grills do not want anything to do with cooking. Thus it happens that I have not set foot in my kitchen (other than to get a cold beer out of the fridge, of course) in, oh, three weeks? However, I managed to prepare a light summer meal tonight without actually turning on the oven, and induced only a minimal amount of brow perspiration.
The entrée consisted of pan-grilled boneless, skinless chicken breasts (an extremely rare choice for me, as BSCB tend to get dried out easily and lack flavor) that I had pounded flat(-ish) in a Ziploc bag along with garlic cloves, and then marinated overnight in said bag, with a coating of olive oil flavored with salt, paprika, and said garlic cloves. Fairly ho-hum, right? That’s why this post is focused on the side dish, a super-easy cucumber-asparagus salad—chill to make, in both senses of the word—which would not-so-coincidentally be cheap and easy to multiply and bring to a 4th of July cookout/picnic/barbecue. (And yes, gentle reader, I actually prepared a dinner that did not contain carbs…it’s that hot!)
So, here's how this works.
