It's hard to believe but this month marks the anniversary of when the world as we knew it changed. Movie theaters (at least in my hometown) are still closed, (legally) eating inside a restaurant has just recently returned, some stores continue to limit the number of people allowed in, depending on the time of day you can expect to wait in line to get into a store, face masks are required everywhere, and drinking from water fountains may soon become a thing permanently remaining in the past. While we can now readily find yeast, flour, chicken, ground beef, hand sanitizer, Clorox wipes, face masks, and toilet paper, the days of scarcity are permanently etched in our memories. Yet, in spite of the return of stocked shelves, some of us have given serious consideration to becoming hoarders. This has not been a good year for those of us who already had some underlying hoarding tendencies (although who knew we should have been stockpiling toilet paper and hand sanitizer). Coping with this temporary new normal has caused us to reimagine life as we knew it, while still holding on to the belief that things like the days of gathering (without masks) are somewhere out on the horizon. I, for one, can hardly wait to have my family and posse over for a meal (oh the recipes I want to make for them) as well as to reconnecting with friends in person (around food and. beverages of course!).
One of the things going on the top of the list will be this almost effortless Roast Chicken & Baby Red Potatoes Salad w/ Mustard Vinaigrette. Along with a loaf of freshly baked homemade bread. Because if the past year has taught me anything, it's that nothing tastes better than a loaf of great homemade bread. Especially when paired with a really great salad.
And this is a really, really great salad! One taking very little effort (a store bought rotisserie chicken is your new best friend) but with an impressive presentation! It's perfect for lunch yet hearty enough to serve for dinner.
Just like there is nothing like homemade bread, there is nothing like a homemade vinaigrette. Especially this Mustard Vinaigrette. Made with shallots, garlic, two kinds of mustard, sherry vinegar, Kosher salt, black pepper, a pinch of sugar, water, and extra-virgin olive oil this is a highly flavorful, luscious dressing. And it pairs perfectly with the ingredients in this salad.
Thinly sliced radishes and spring greens give this salad some crunch, warm or room temperature baby red potatoes marinated in the vinaigrette add some creaminess, and the shredded rotisserie chicken adds the protein. A bowl of crumbled blue cheese (preferably Point Reyes blue cheese) adds yet another layer of flavor to this delicious, mouthwatering salad. Because not everyone is fan of blue cheese (hard to believe I know), I recommend serving it on the side.
The vinaigrette and potatoes can be made earlier in the day. Shredding the rotisserie chicken while it is still warm is always a good idea. Additionally the shredded pieces of chicken (versus slices) gives this salad such an inviting rustic look.
This Roast Chicken & Baby Red Potatoes Salad w/ Mustard Vinaigrette is the perfect main course salad to serve to both family and friends. And one you don't need to spend all day in the kitchen making. Simultaneously casual and elegant, it is a great weeknight or weekend meal, but it definitely qualifies as a company worthy dish!
Recipe
Roast Chicken & Baby Red Potatoes Salad w/ Mustard Vinaigrette
Serves 4
Ingredients
Mustard Vinaigrette
1 large shallot, finely chopped
1 medium sized garlic clove, finely minced
3 Tablespoons Sherry vinegar
1 Tablespoon water
Pinch of granulated sugar
1/2 teaspoon Kosher salt
Several grinds of black pepper
1 Tablespoon smooth dijon mustard
1 Tablespoon Whole-Grain dijon mustard
1/2 cup extra-virgin olive oil
Roast Chicken Salad
10-12 small baby red potatoes (potatoes should be slightly larger than golf balls)
1 teaspoon Kosher salt
4-6 large handfuls of a spring mix
3-4 pound rotisserie chicken (from your grocery store), meat and skin removed and shredded
2-3 radishes, thinly sliced
Kosher salt
4 ounces of blue cheese (recommend Point Reyes Blue Cheese)
Directions
Mustard Vinaigrette
1. Add all ingredients, except extra-virgin olive oil, into a medium sized bowl and whisk together.
2. Slow whisk in the extra-virgin olive oil until the vinaigrette is emulsified.
3. Use dressing immediately. Can be made several hours ahead. Just cover with plastic wrap and let rest at room temperature. If prepared early in the day or the night before, cover with plastic wrap and refrigerate. Take out at least 30 minutes before serving and whisk before using.
Roast Chicken and Red Potato Salad
1. In a medium sized saucepan add the potatoes and cover with cold water. Add a teaspoon of Kosher salt. Bring the water the boil and continue cooking until the potatoes are knife tender (approximately 20 minutes). Remove the potatoes from the pan and set cool slightly before cutting in half.
2. Lightly toss the potato. halves in about 1/4 of the mustard vinaigrette.
3. Line a large platter with the spring greens. Drizzle with about 1/4 of the vinaigrette. Lightly salt.
4. Place the chicken down the center of the platter.
5. Place the lightly marinated potatoes around the chicken.
6. Scatter the radishes along the side of the platter.
7. Spoon 2-3 tablespoons of the mustard vinaigrette down the center of the platter. Pour remaining dressing in a small bowl.
8. Crumble the blue cheese and place in a small bowl.
9. Serve the Roast Chicken & Baby Red Potatoes Salad with the sides of blue cheese and remaining dressing. Enjoy immediately.
Notes: (1) Serve the salad with a fresh loaf of bread. Maybe like some No Knead Artisan Bread or Everything but the Bagel No Knead Bread. (2) If you have a mandolin, use it to slice the radishes. (3) I used the Maille dijon and whole-grain mustards for the vinaigrette.
