1 Hotel Central Park Ingredients First Our People 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. Published on: April 30, 2020 Share Article: 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 INGREDIENTSFor 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. Share Article: Other Articles You May Enjoy Green Spaces for You At 1 Hotels, we seek out the nature around us, even in bustling cities. We believe in sharing what we know in hopes of keeping... View Story Tagged as Daylife Wellness USA Today 10Best Readers' Choice Awards Our friends and community have spoken, and we’re thrilled to have been included in the USA Today 10Best Readers' Choice... View Story Tagged as 1 Hotel Brooklyn Bridge 1 Hotel South Beach Designed by Nature Pathwater x 1 Hotels Pathwater’s story began in 2015 after reading a shocking stat: by the year 2050 there will be more plastic in our oceans... View Story Tagged as 1 Promise To minimize the use of plastic in your own life, look around your home and work to identify plastic items. From there, seek to find alternatives.