A Chicken Lunch for a Searingly Hot Summer’s Day

December 14, 2011

Ingredients

Roast a chicken, perhaps with olive oil and lemon, and set it aside to cool. I don’t think it should be cold, just vaguely warm. Make an aioli or mayonnaise. Cook freshly picked green beans in lightly salted water. Use a spoonful of the cooking water to thin the mayonnaise to the consistency of thick cream. Drain the beans and toss them in the thinned mayonnaise. Eat them with the cold roast chicken. The moist, just-warm chicken, lightly cooked beans, and garlicky mayonnaise come together perfectly.

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