Welcome to A Great Dish Cooking Studio: Learn, Laugh & Cook with Stacey Zier

For me, dining al fresco with friends is where it's at this time of year. This dish may seem very simplistic but who wants to fuss in the kitchen when it's so nice outside. Serve this salsa with everything from grilled rib eye steaks, plank roasted salmon, grilled tomatoes or roasted pork loin.

The success of the dish depends upon using the best-quality homemade French or Italian coarse-textured bread crumbs; you simply can't use store-bought bread crumbs. To toast the crumbs, place them on a baking sheet in a 350°F oven, turning occasionally, until done, 10 to 15 minutes

1. Preheat the oven to 450°F.

2. Place the hen halves on a baking sheet in one layer, skin side up. Brush the skins with the olive oil and sprinkle with salt and pepper.

3. Roast the hens until an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees, about 30 - 35 minutes. (Alternately, you can grill the hens to impart a smokey flavor.)

4. Meanwhile, in a small bowl, whisk together the vinegar and remaining olive oil. Add the bread crumbs, parsley, scallion, anchovies, capers, lemon zest, garlic, herbs and toss together. Season to taste with salt and pepper.

5. Place the hens on a platter and top with the breadcrumb salsa. Serve while hot.