Basque Salad with Chicken and Piquillo Vinaigrette

(from Lucianolinda’s recipe box)

Source: Detroit Free Press- Susan Selasky- adapted from the Wall Street Journal

Serves 2 people

Categories: Salad- Salad Dressings- Slaw

Ingredients

  • 2 skin-on, boneless chicken breasts
  • kosher salt and ground black pepper
  • 4 Tbsp. olive oil, plus more as needed, divided use
  • 2 cloves garlic, peeled, slightly crushed
  • 4 thin baguette sliced or other French bread
  • 2 eggs
  • 2 piquillo or other jarred roasted red peppers, diced
  • 1 Tbsp. capers, drained, roughly chopped
  • Zest and juice of 1 lemon, plus extra as needed
  • 1 oil-packed anchovy, drained and minced, optional
  • 2 Tbsp. minced parsley
  • 1 tsp. sherry vinegar
  • 1 head of butter lettuce, outer leaves removed and quartered
  • 1/4 cup Manchego cheese shavings

Directions

  1. Heat oven to 425 degrees. Season both sides of the chicken with salt and pepper.

  2. In a large oven-safe skillet, heat 1 tsp. of the oil over medium-high heat. Lay chicken breasts skin-side down in the skillet. Cook until browned at edges and skin is brown.

  3. Do not turn the chicken over, leave them skin-side down. Transfer skillet to oven to cook breasts through, about 14 minutes. Remove from oven. Let rest, skin-side up, at least 5 minutes before serving.

  4. Meanwhile, add garlic and remaining oil to a small pot over medium-low heat. Cook garlic until golden and tender, about 5 minutes. Use a slotted spoon to remove garlic from oil. Reserve oil. Chop garlic.

  5. To make the croutons: Brush bread with garlic-infused oil. Lightly season with salt. Arrange bread on a baking sheet and toast in oven until golden and crunchy, about 5 minutes.

  6. To soft-boil eggs: Bring a small pot of salted water to a boil over medium-high heat. Reduce heat and simmer eggs 8 minutes. Cool eggs under cold running water, then peel and roughly chop.

  7. Make vinaigrette: Whisk together eggs, garlic, peppers, capers, lemon zest, half of lemon juice as needed.

  8. To serve, divide chicken and lettuce between 2 plates. Sprinkle lettuce with salt and lemon juice, then dress generously with vinaigrette. Crumble croutons over salad.

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