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Gallery Pot-au-Feu Salad Credit: Dana Gallagher Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 teaspoons unsalted butter 18 pearl onions, peeled 4 ribs celery, cut into 1/4-inch-thick slices 18 button mushrooms 3 small turnips, peeled, or 12 baby turnips 18 baby carrots, scraped, or 3 large carrots, peeled and cut into 1/4-inch slices 1 bunch radishes, greens trimmed to 1/4 inch 3 boneless, skinless chicken breasts (about 1 pound) 2 cups Homemade Chicken Stock or low-sodium canned, skimmed of fat 1 head romaine lettuce, outer leaves discarded 3 tablespoons white-wine vinegar 3 tablespoons Dijon mustard 2 tablespoons honey 3 tablespoons extra-virgin olive oil 1 teaspoon salt 1/4 teaspoon freshly ground pepper...