Butter Lettuce, Chicken, and Cherry Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
However tempting it may be to eat all of the ultra-crunchy croutons—panfried in chicken fat—right out of the skillet, save some for this summery composed salad. And if you're feeling less indulgent,leave out the croutons and chicken skin. Ingredients:
1/4 cup fresh lemon juice |
3 tablespoons dijon mustard |
3 tablespoons chopped fresh dill |
2 tablespoons honey |
1 garlic clove, minced |
1/4 cup extra-virgin olive oil |
kosher salt and freshly ground black pepper |
4 thick slices rustic bread, crusts removed, torn into 3/4 pieces |
1 pound fresh cherries, stemmed, pitted, and lightly crushed |
3 heads butter lettuce, cored and torn into pieces |
4 radishes, thinly sliced |
1 tablespoon chopped chives |
Directions:
1. Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.
2. Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.
3. Place chicken meat in a large bowl. Add cherries, butter lettuce, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.
4. Calories 705 Fat 40 g Carbs 48 g Nutritional analysis provided by Bon Appétit
|
|