Chicken Salad Chinois

TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 27

Watercress Salad with

Barbecued Chicken Breast

An ideal luncheon dish for spring or summer.

Serves 5

Makes 2 entrée salads

INGREDIENTS

Mustard Vinaigrette:

1 tablespoon Dijon mustard

1 teaspoon finely chopped fresh tarragon

1 tablespoon sherry wine vinegar salt

freshly ground white pepper

1 cup almond or extra-virgin olive oil (or a mixture of both)

Salad:

3 small whole chicken breasts

15 cloves garlic

1/4 cup fresh Italian parsley salt

freshly ground pepper

3 tablespoons extra-virgin olive oil

3 bunches watercress

1/2 pound mushrooms such as chanterelles, porcini or shiitake

Chinese Mustard Vinaigrette:

1 egg yolk

2 teaspoons dry Chinese mustard 1/4 cup rice wine vinegar

1 teaspoon soy sauce

2 tablespoons light sesame oil

2 to 3 tablespoons peanut oil salt

freshly ground pepper

Chicken Salad:

3-pound chicken, cavity filled with celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper

METHOD

1Prepare the vinaigrette: In a bowl or beaker, combine the mustard, tarragon, vinegar, salt and pepper. Use the immersion blender whisk attachment to blend in the oil in a slow, steady stream. Taste carefully and correct the seasonings. Set aside.

2Preheat a grill or barbeque.

3Cut the chicken breasts in half and set aside.

4Peel the garlic, place it in a saucepan with water to cover and bring the water to a boil. Drain and slice the garlic thin. Mix the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.

5Place the chicken, skin side down, on the grill and cook it for about 6 minutes on each side.

6Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.

7Heat a large skillet and add 1 to 2 tablespoons olive oil. Sauté the mushrooms over high heat about 4 minutes and season them with salt and pepper.

PRESENTATION

Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)

2 ounces unsalted butter, melted

2 small heads or 1 medium head Napa cabbage

1 cup romaine lettuce, cut into 1/4-inch julienne strips 8 to 10 snow peas, cut into 1/4-inch julienne strips

1 teaspoon black sesame seeds

METHOD

1Prepare the vinaigrette: Place all the vinaigrette ingredients in beaker or tall container; use Immersion Blender to blend until smooth. Correct the seasonings.

2Preheat the oven to 425°.

3Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The meat near the joints should still be very slightly pink.) Baste every 15 or 20 minutes with the butter and the drippings.

4Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4-inch julienne strips.

5Shred the meat from the breasts and thighs of the chicken.

6Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough of the vinaigrette to coat the salad nicely.

PRESENTATION

Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)