Watercress Salad with
Barbecued Chicken Breast
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 extra-virgin olive oil
(or a mixture of both)
METHOD
1.
Prepare the vinaigrette: In the Chopper Bowl, combine the mustard,
tarragon, vinegar, salt and pepper and oil. Process and correct
the seasonings. 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. Sauté the
mushrooms over high heat about 4 minutes and season them
with salt and pepper.
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
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.
Chicken Salad Chinois
Makes 2 entrée salads
INGREDIENTS
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
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
1.
Prepare the vinaigrette: Place all the vinaigrette ingredients in
beaker or tall container; use Immersion Blender Rod to blend until
smooth. Correct the seasonings.
2.
Preheat the oven to 425°F.
3.
Place 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.
4.
Select 4 to 8 nice leaves from the Napa cabbage and reserve them.
Slice the remaining cabbage into 1/4-inch julienne strips.
5.
Shred the meat from the breasts and thighs of the chicken.
6.
Combine 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
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