Reviews Add Rating & Review
Back to Pot-au-Feu Salad All Reviews for Pot-au-Feu Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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
Gallery Pot-au-Feu Salad Credit: Dana Gallagher
Recipe Summary Servings: 6
Gallery
Pot-au-Feu Salad Credit: Dana Gallagher
Pot-au-Feu Salad
Credit: Dana Gallagher
Pot-au-Feu Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 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
Directions
Heat butter in a soup pot over medium heat. Add onions, celery, and mushrooms; toss to coat. Add turnips, carrots, and radishes; stir to combine. Add chicken, stock, and 4 cups water, or enough to cover. Bring to a boil; reduce to a simmer. Cook until vegetables are just tender and chicken is cooked through, about 15 minutes.
Fill a large bowl with water and ice; set aside. Transfer vegetables, chicken, and the stock to a bowl set in the ice bath; cool to room temperature. Cover; chill overnight.
When ready to serve, wash romaine, cut into bite-size pieces, and arrange on a platter. In a bowl, whisk vinegar, mustard, and honey. Slowly whisk in oil; set aside.
Discard any fat that has accumulated on top of chicken mixture. Shred chicken; place in a bowl. Drizzle a third of the vinaigrette over chicken. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; toss.
Arrange chicken over greens. Remove vegetables from stock; cut into bite-size pieces. Place in bowl used to toss chicken. Drizzle with half the remaining vinaigrette, sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, toss, and arrange vegetables around chicken on platter. Drizzle with remaining vinaigrette; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pot-au-Feu Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pot-au-Feu Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
