WATERCRESS SALAD WITH
BARBECUED CHICKEN BREAST
An ideal luncheon dish for spring or summer.
Serves 5
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
Salad:
3 small whole chicken breasts
15 cloves garlic
1/4 cup fresh Italian parsley leaves salt
freshly ground pepper
3 tablespoons
3 bunches watercress
1/2 pound mushrooms such as chanterelle, porcini or shiitake
METHOD
1.Prepare the vinaigrette: In a bowl or beaker, combine the mustard, tarragon, vinegar, salt and pepper. Use hand blender to whisk in the oil in a slow, steady stream. Taste carefully and correct the seasonings, including the mustard and vinegar. Set aside.
2.Preheat a grill or barbeque.
3.Cut the chicken breasts in half and set aside.
4.Peel 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.
5.Place the chicken, skin side down, on the grill and cook it for about 6 minutes on each side.
6.Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.
7.Heat a large skillet and add 1 to 2 tablespoons olive oil. In it sauté the (Continued next page.)
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.
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