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
- Toss the shallots with the olive oil and thyme sprigs and season with salt and pepper to taste.
- Spread out the shallots on a parchment-lined sheet pan and roast until golden and tender, 15 to 18 minutes.
- Remove from the oven and set aside to cool.
- When the shallots are cool enough to handle, peel off individual shallot petals.
- In a large bowl, combine the different lettuces.
- Add 3 tablespoons of the dressing and very gently toss the lettuces to coat; add more dressing as desired.
- Taste and adjust the seasoning.
Salad Dressing
- Combine the egg yolks, mustard, vinegar, and honey in a blender (or in a tall jar if you plan on using a hand blender).
- Start blending on low speed, then gradually increase the speed and slowly stream in both of the oils, creating an emulsion.
- Season the dressing with salt and pepper to taste.