CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS
Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it's adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.
Provided by Alison Roman
Categories dinner, lunch, weekday, poultry, salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
- Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
- Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
- Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
- Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
- Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
- Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 35 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 981 milligrams, Sugar 4 grams, TransFat 0 grams
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hendrik brower
[email protected]I'm not sure what went wrong, but my salad turned out really oily.
Shakil Mia
[email protected]This salad was just okay. It wasn't bad, but it wasn't anything special either.
Pierre Erard
[email protected]I was disappointed with this salad. The escarole was bitter and the dressing was bland.
Ace Jester6070
[email protected]This salad is a bit too salty for my taste. I think I'll use less anchovies next time.
Ephya Clergywaa
[email protected]I would definitely recommend this salad to anyone who loves chicken and escarole.
Charles Netters Jr (Hot Mafia Boy)
[email protected]This salad is perfect for a light lunch or dinner.
The random
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Hashii King
[email protected]This salad is a great way to get your daily dose of greens.
Esparcia melanie
[email protected]I used a rotisserie chicken for this salad, which made it even easier to make.
Moaaz Mohamed
[email protected]I'm not a big fan of anchovies, so I left them out of the croutons. The salad was still delicious.
NAZIM MEDIA CENTER
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor.
Sakina Adams
[email protected]This salad is a great way to use up leftover chicken. It's also a very affordable dish to make.
SMOKING TWOGUNS
[email protected]I've never been a fan of escarole, but this salad changed my mind. The bitterness of the greens was perfectly balanced by the sweetness of the chicken and the saltiness of the anchovies.
Raaj Sanwal
[email protected]This salad was a delightful surprise! The combination of chicken, escarole, and anchovy croutons was unique and flavorful. I especially enjoyed the tangy dressing.