Receta Indian-Spiced Chicken Salad with Mixed Lettuces, Walnuts, and Preserved Lemon

It’s true. To my mind, Nancy Silverton can do no wrong. I’ve been a fan of hers for years. However, her new book, Chi Spacca: A New Approach to American Cooking of which I received a review copy, had me feeling uncertain. Chi Spacca is Italian for “the butcher” and is the name of her very meat-focused restaurant in Los Angeles. And, my cooking isn’t very meat-focused. Regardless, I wanted to read it because it’s from Nancy Silverton, and I dove in with an open mind. Despite the name, the food isn’t entirely Italian nor is it entirely meat-based. The salads and vegetables are treated with the same degree of care. From the start, from the very first recipe in the book, I was hooked. That recipe is for Focaccia di Recco, and Silverton provides…