food

A Salada Perfeita Existe Sim

A chef Kristen prepara a sua versão de salada perfeita com frango assado unindo o equilíbrio perfeito entre salgado, doce e azedo. Ao lado, saborosos brócolis assados com vinagrete morno.

food

A Salada Perfeita Existe Sim

A chef Kristen prepara a sua versão de salada perfeita com frango assado unindo o equilíbrio perfeito entre salgado, doce e azedo. Ao lado, saborosos brócolis assados com vinagrete morno.

Supplies

  • 2 large bundles of broccoli, cut into large “wedges” with the stem left on
  • Grapeseed oil, as needed
  • Kosher salt, as needed
  • Maldon salt, as needed
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon whole-grain mustard
  • Kosher salt and freshly ground black pepper

Passo a passo

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place a sheet tray in the oven while the oven comes to temperature.
  3. In a large mixing bowl toss the broccoli in grapeseed oil.
  4. Remove the hot sheet tray from the oven an add the broccoli to the tray.
  5. Cook for 10-12 minutes, or until tender.
  6. In a small sauté pan over medium-low heat, cook the garlic gently in a little grapeseed oil with the oregano and thyme until fragrant and golden, 2 to 3 minutes.
  7. Add this to the broccoli, along with the vinegar, olive oil, sugar, mustard, and salt and pepper to taste.
  8. Toss together.

Supplies

Roasted Chicken Salad

  • 3 shallots, halved lengthwise
  • 3 tablespoons olive oil
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • ¼ cup Marcona almonds, toasted and quartered lengthwise
  • Goat Cheese
  • 5 Dates, chopped
  • 3 heads frisée, white hearts only
  • 4 ounces baby spinach
  • 3 ounces purple mustard greens

Salad Dressing

  • 2 large egg yolks
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • ¼ cup olive oil
  • ¼ cup grapeseed or other neutral oil
  • Kosher salt and freshly ground black pepper

Passo a passo

Roasted Chicken Salad

  1. Toss the shallots with the olive oil and thyme sprigs and season with salt and pepper to taste.
  2. Spread out the shallots on a parchment-lined sheet pan and roast until golden and tender, 15 to 18 minutes.
  3. Remove from the oven and set aside to cool.
  4. When the shallots are cool enough to handle, peel off individual shallot petals.
  5. In a large bowl, combine the different lettuces.
  6. Add 3 tablespoons of the dressing and very gently toss the lettuces to coat; add more dressing as desired.
  7. Taste and adjust the seasoning.

Salad Dressing

  1. Combine the egg yolks, mustard, vinegar, and honey in a blender (or in a tall jar if you plan on using a hand blender).
  2. Start blending on low speed, then gradually increase the speed and slowly stream in both of the oils, creating an emulsion.
  3. Season the dressing with salt and pepper to taste.

Supplies

  • 2.25-2.50 pound whole chicken, innards removed
  • 3 tablespoons butter, room temp
  • 2 tablespoons chopped parsley
  • 1 bunch parsley stems
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 half lemon
  • 1 head garlic, split horizontally
  • 1 shallot, split in half
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 2 tablespoons grapeseed oil
  • Salt and black pepper to taste

Passo a passo

  1. Preheat the oven to 425F.
  2. Rinse chicken and pat dry. If possible, to ensure the chicken skin is dry and will end up crispy; do this the day before and leave uncovered in the refrigerator to dry.
  3. In a small bowl, combine the soft butter with the lemon juice, lemon zest, parsley and salt to taste. Spread evenly under the chicken’s skin on the breast meat.
  4. Season the cavity of the chicken with salt and pepper.
  5. Stuff the garlic, shallot, thyme, rosemary, and parsley stems in the cavity of the chicken.
  6. Squeeze half the lemon’s juice inside and use the lemon itself to plug the cavity of the chicken, holding all the contents inside.
  7. Rub the oil all over the outside of the chicken, truss accordingly after. Salt and pepper the entire chicken on the outside.
  8. Place on a grill sheet lined sheet tray, roast in oven for 50-60 minutes or until done and skin in golden brown and the internal temperature of the chicken has reached 165 degrees Fahrenheit.
  9. Allow to cool slightly so it is cool enough to handle.