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 I generally do my palmito salad in fresh mandarina juice (like an orange lime) and olive oil, but I felt like the kohlrabi wanted something a bit more substantial and I decided on an herby-citrusy mayonnaise as the dressing.

I chopped Italian parsley coarsely, along with a handful of garlic chives and put them in the Cuisinart along with a whole egg and a yolk to base the mayo on. I added the juice of four mandarinas, a dash of chilero (a habanero-vinegar table sauce we make), S&P, and set the machine to whirling. I like the green color and knew it would make a lovely pale colored dressing. With the machine on, I slowly added a blend of half olive oil and half corn oil to build the sauce, and could feel it thicken in the machine as the sauce crept of the side of the mixing bowl. I added a bit of warm water to keep it from getting too thick, I checked for acid and salt, and added a bit more mandarina and another shake of sea salt. Both the kohlrabi and the palmito were very mild flavors, and the hit of salt and acid would bring up their flavors.

I stopped the machine and scooped out the mayonnaise. I like the pale green color and the balance of flavors were going to work great with the salad. I put a couple of spoons of the dressing into the kohlrabi-palmito mix and worked it in with my hands. I plunged a teaspoon in for a quick taste and loved it. The crunch was there, a bit of sweetness from the red pepper was evident, and the mayo lifted it and brightened it just enough. It would make an excellent third party to the softness of the organic lettuces and the vinegary tartness of the cherry tomatoes. Two courses down and onto the chickens.

I've been buying nice big organic chickens from Mauren and Ademar, a Tico couple who also grow vegetables for me and they are a great product. I made a trip up to the farm before I began buying them, as I wanted to see what the birds eat, and was quite satisfied to see them snacking on the trimmings from the lettuces and greens, along with their corn. I buy four chickens once a week and break them down into legs for braising and breasts for roasting. Angelica and I treat ourselves to the wings and I freeze the livers for pate.

Tonight I would roast the breasts and as I did my old-school butchering I pondered my sauce and side options. I wanted to use risotto as a starch base, but was pondering the best way to lift it out of its Italian heritage, while not obscuring it's creamy goodness.
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