Saturday Salad

My brother-in-law, Russell, sent me this salad recipe that he made. Little did he know, I’ve made this salad for years. It’s one of my all time favorites. I prepare everything ahead in the morning. It’s from “The Cuisine of California” by Diane Rossen Worthington, which was given to me by my friend Barbie.

The chicken breasts are first marinated and then baked, and the juices from the baked chicken are used as the basis the fragrant vinegar-garlic dressing.

Saturday Salad

Serves 4 as a main course

½ cup walnut pieces
½ lb pancetta or bacon, sliced

For marinade:
3 Tbs Dijon mustard
1 Tbs fresh tarragon, chopped
1 clove garlic, minced
2 Tbs lemon juice

2 whole chicken breasts, boneless, skinless
1 clove garlic, minced
¾ cup Basic Vinaigrette (recipe to follow)
6 medium Belgian endive
¼ lb mushrooms, thinly sliced
1 large tomato, peeled and cut into bite size pieces
2 Tbs chives, finely chopped

Preheat oven to 350°. Toast walnuts in oven for 7 – 10 minutes.

Cook pancetta in medium skillet until crisp and slightly brown. Drain on paper towels. Crumble pancetta and reserve.

Combine the marinade ingredients in a medium bowl. Place chicken breast in marinade and marinate for at least 30 minutes in refrigerator.

Put chicken in baking dish and cover with foil. Bake for 20 minutes at 350°. Remove from oven, let cook, and cut into 2” pieces. Reserve the juices from chicken.

In a small bowl combine chicken juices with the garlic and vinaigrette, taste for seasoning.

In a medium bowl combine the pancetta, endive, mushrooms, tomato, and chives. Add chicken breasts and walnuts.

Pour dressing over salad; toss and serve immediately.

Basic Vinaigrette:
½ cup red wine vinegar
1 tsp Dijon mustard
1 medium shallot, finely chopped
½ cup olive oil
½ tsp salt
1/8 tsp black pepper