A Mother's Day Recipe from One of Ours to Yours

Why not treat the mom, aunt, sister, or friend in your life to a nutritious and wholesome meal to show your appreciation for all they do? Executive Chef of Jams at 1 Hotel Central Park and mother of two, Ginger Pierce, shares the recipe for the signature Kale Salad and Jams Chicken.

Kale Salad

INGREDIENTS

1 lb fresh kale 2 salt-cured anchovies, rinsed, deboned and filleted 3 cloves garlic, peeled and smashed 1 egg yolk 2 tbsp red wine vinegar 1 tbsp Dijon mustard Juice of 1 lemon 4 oz extra virgin olive oil ¼ cup breadcrumbs 1 oz grated Pecorino Romano cheese

PREPARATION

1. Wash and julienne the kale. Dry kale in a salad spinner. Place in a mixing bowl. 2. In a food processor or with a mortar and pestle, blend the anchovy, egg yolk and garlic. Add the mustard, red wine vinegar, and lemon juice, and blend well. Drizzle in the olive oil until combined. 3. Drizzle dressing over the kale, massaging the greens with the dressing. Sprinkle with cheese and breadcrumbs, and toss together. Taste for seasoning and add salt and pepper to taste. Serve.

Jams Chicken

INGREDIENTS

For the chicken: Free-range organic chicken, 3½ lbs Sea salt Black pepper 2 tbsp extra virgin olive oil 1 lemon (preferably Meyer) For the salsa verde: 1 tbsp capers 2 anchovy fillets 3 cloves garlic (peeled, green germ removed) 1 cup plus 2 tbsp extra virgin olive oil ¼ cup fresh parsley, chopped ¼ cup arugula, chopped ¼ cup basil leaves, chopped ¼ cup fresh cilantro, chopped 1 tbsp tarragon leaves 1 tbsp fresh chives 1 tbsp fresh sage, chopped 1 tbsp fresh rosemary, chopped ¼ tsp sea salt

PREPARATION

1. Heat the oven to 425 degrees while you wash the chicken in hot water and dry with paper towels. 2. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. 3. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. 4. Sprinkle with the remaining tablespoon of olive oil. Cut your lemon in half and place the halves, cut side down, next to the chicken in the baking dish. 5. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees). 6. For the salsa verde, rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. 7. Blend the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. 8. Add all the herbs and remaining olive oil (the mixture should be chunky, not oily). Season with sea salt. Set aside for chicken. 9. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.