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Chicory Salad and Lemon Anchovy Vinaigrette + Grilled Chicken Paillard

26 Jan

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Chicory Salad and Lemon Anchovy Vinaigrette + Grilled Chicken Paillard

Serves 4  | Prep Time: 20-25 minutes | Cook Time: 15 minutes

 This is a dish I hope everyone can make with ease and joy. Especially if you like the flavors of Caesar dressing. Both the salad and chicken shine on their own, but when together it’s so good. If you don’t like the bitterness of chicories just go with a mixture you prefer.

Ingredients

For the lemon-anchovy vinaigrette

  • 2 lemons
  • 4 anchovy filets, drained and finely chopped
  • 2 cloves garlic, micro planned
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper

For the salad

  • 1 pound mixed chicories (such as Treviso, radicchio, escarole and endive)
  • 1 fennel bulb, halved, cored and thinly sliced (mandolin is your friend here)
  • 1 bunch of radishes, thinly sliced
  • 1/2 cup chopped parsley and chives

For the chicken paillard

  • 4 chicken breasts (about 5 to 6 ounces each), boneless, skinless, butterflied and each piece pounded thin (ask your butcher to do this to save time)
  • Kosher salt
  • Extra virgin olive oil

Chef Tips

Paillard is refers to thinly pounded meat like chicken, veal or beef. Have the lettuces and dressing done first. 

Preparation

Step 1 (for the lemon-anchovy vinaigrette)

Using a sharp knife, cut off and discard all the peel and white pith from the lemons. Working over a medium bowl, cut lemons along sides of membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.

Stir in the anchovies, oil, red pepper flakes, breaking up the lemon segments against the side of the bowl with a spoon. Season with salt and pepper to taste.

Step 2 (for the paillard)

Preheat oven to 300F. Season chicken with salt on all sides. In two large pans, heat 2 tablespoons each of the oil, until it smokes lightly. Add the chicken cutlets in a single layer and cook, over medium heat, on one side until golden-brown, 3 to 5 minutes. Turn on their other side and cook 5 to 7 additional minutes. Remove the cutlets and drain excess grease on a baking sheet lined with parchment paper. Alternatively grill on a grill pan or grill of your choice. Place on a tray in the oven to keep warm.

Step 3 (to make the salad)

Toss together the chicories, shaved vegetables and some of the vinaigrette. Taste for seasoning.