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Hungarian pepper salad

Time 1 hour 15 minutes
Yields Serves 6
Hungarian pepper salad
1

To make korozott , place the cottage cheese and cream cheese in a food processor and process until smooth. Add the grated onion, 2 teaspoons paprika, caraway seeds and three-fourths teaspoon salt and pulse just until combined. Cover and refrigerate. This makes more than is needed and will keep for up to 2 weeks. 2. Rub the chicken on all sides with the garlic. Combine the remaining paprika and salt with the pepper in a small bowl, then rub the blend evenly over the chicken breasts.

2

Heat a stove-top grill over medium-high heat until hot. Grill the chicken until cooked through, about 12 to 15 minutes, or until a thermometer inserted reads 160 degrees. Remove the chicken to a plate and drizzle with the lemon juice. When cool enough to handle, dice the chicken into three-fourths-inch pieces. Set aside.

3

Grill the pepper quarters over medium-high heat until crisp-tender, turning occasionally, 5 to 7 minutes. Remove. When cool enough to handle, halve each piece crosswise. You should have about 3 cups cut-up peppers.

4

Heat a large saucepan over high heat. Add the oil and onion and saute until the onion is tender, 2 minutes. Stir in the pasta and chicken broth; bring to a boil. Reduce the heat, cover and simmer until the pasta is tender and the broth is absorbed, 10 to 11 minutes.

5

Remove the pasta to a large bowl. Drizzle it with the vinegar and toss. Cool slightly. Add the diced tomatoes, grilled peppers, chicken and green beans. Taste and adjust the seasoning as needed. Gently fold in the romaine.

6

Spread 2 teaspoons of the korozott onto each of the baguette slices, and sprinkle a few caraway seeds over each. Serve two pieces of toast with each serving of salad.

From Donna Deane. Hungarian peppers are available at select farmers markets. Riso pasta is available at well-stocked supermarkets and gourmet markets. Korozott is a Hungarian cheese spread.

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