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"You will by no means crave another mayo-based totally chicken salad French after this one," chef Jody Williams of New York City's Buvette ensures us of her French-inspired roast bird salad—a stunning bridge between wintry weather and summer season because it starts offevolved to slowly creep around the corner.
INGREDIENTS
For the Chicken:
One 3-to-4-pound chicken
2 tablespoons olive oil
1 tablespoon ground fennel seeds
1 tablespoon herbes de Provence
Kosher salt and freshly ground black pepper, to taste
For the Dressing:
½ cup olive oil
2 tablespoons sherry vinegar
1 tablespoon warm water
½ tablespoon Dijon mustard
½ tablespoon whole-grain mustard
½ teaspoon minced thyme
1 shallot, minced
1 garlic clove, grated
Kosher salt and freshly ground black pepper, to taste
For the Salad:
12 ounces baby new potatoes
6 ounces haricots verts, trimmed and halved
2 endives, sliced into 1-inch pieces
1 head Bibb lettuce, leaves roughly torn
1 head frisée, stem removed and leaves roughly torn
6 radishes, thinly sliced
DIRECTIONS
1. Make the chicken: Preheat the oven to 400°. Tie the legs of the chicken together at the ankles with butcher's twine. Pat the chicken dry with paper towels. Place the chicken in a 9-by-13-inch baking dish and rub with the olive oil, ground fennel, and herbes de Provence. Season liberally with salt and pepper. Cook until golden brown and an internal temperature of 165° is reached, 55 to 60 minutes. Let it rest for 10 minutes before carving. Roughly chop the breast, thigh and leg meat, keeping the skin on, and transfer to a bowl. Discard the carcass and pour the pan drippings over the chicken.
2. Meanwhile, make the dressing: In a medium bowl, whisk together all the ingredients except the salt and pepper until smooth. Season with salt and pepper then set aside.
3. Prepare the salad: In a pot of boiling salted water, cook the potatoes until tender, 12 to 15 minutes. Using a slotted spoon, remove the potatoes and transfer to a bowl, slicing in half lengthwise once cool enough to handle. To the pot of boiling water, add the green beans and cook until tender, 3 minutes. Meanwhile, prepare an ice bath to transfer the green beans to after they are cooked. Once cool, drain the green beans and set aside.
4. In a large bowl, toss the endive, Bibb lettuce, frisée, and radishes with ¼ cup of the dressing. The layout on a platter; toss the potatoes and green beans with another ¼ cup of the dressing and scatter on top of the lettuce. Top the salad with chopped chicken and serve.
INGREDIENTS
For the Chicken:
One 3-to-4-pound chicken
2 tablespoons olive oil
1 tablespoon ground fennel seeds
1 tablespoon herbes de Provence
Kosher salt and freshly ground black pepper, to taste
For the Dressing:
½ cup olive oil
2 tablespoons sherry vinegar
1 tablespoon warm water
½ tablespoon Dijon mustard
½ tablespoon whole-grain mustard
½ teaspoon minced thyme
1 shallot, minced
1 garlic clove, grated
Kosher salt and freshly ground black pepper, to taste
For the Salad:
12 ounces baby new potatoes
6 ounces haricots verts, trimmed and halved
2 endives, sliced into 1-inch pieces
1 head Bibb lettuce, leaves roughly torn
1 head frisée, stem removed and leaves roughly torn
6 radishes, thinly sliced
DIRECTIONS
1. Make the chicken: Preheat the oven to 400°. Tie the legs of the chicken together at the ankles with butcher's twine. Pat the chicken dry with paper towels. Place the chicken in a 9-by-13-inch baking dish and rub with the olive oil, ground fennel, and herbes de Provence. Season liberally with salt and pepper. Cook until golden brown and an internal temperature of 165° is reached, 55 to 60 minutes. Let it rest for 10 minutes before carving. Roughly chop the breast, thigh and leg meat, keeping the skin on, and transfer to a bowl. Discard the carcass and pour the pan drippings over the chicken.
2. Meanwhile, make the dressing: In a medium bowl, whisk together all the ingredients except the salt and pepper until smooth. Season with salt and pepper then set aside.
3. Prepare the salad: In a pot of boiling salted water, cook the potatoes until tender, 12 to 15 minutes. Using a slotted spoon, remove the potatoes and transfer to a bowl, slicing in half lengthwise once cool enough to handle. To the pot of boiling water, add the green beans and cook until tender, 3 minutes. Meanwhile, prepare an ice bath to transfer the green beans to after they are cooked. Once cool, drain the green beans and set aside.
4. In a large bowl, toss the endive, Bibb lettuce, frisée, and radishes with ¼ cup of the dressing. The layout on a platter; toss the potatoes and green beans with another ¼ cup of the dressing and scatter on top of the lettuce. Top the salad with chopped chicken and serve.
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