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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
The savory-sweet carrot salads common throughout North Africa and the Middle East gave us the idea for this colorful dish of chicken breasts paired with simple no-cook side. We shave raw carrots and zucchini, then toss the ribbons with cilantro, sliced shallot, green olives and a lemony olive oil dressing. The tangle of vegetables is a bright, toothsome salad to accompany sautéed spiced chicken cutlets. A Y-style vegetable peeler is the simplest way to shave the carrots and zucchini into paper-thin slices, but a mandoline works, too. If your chicken cutlets are thicker than about ¼ inch, pound them to thin them out so they cook quickly and evenly.
tablespoon ground cumin
teaspoons ground coriander
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