Grilled Chicken Nicoise Salad
- 2 tablespoons red wine vinegar
- 1/2 small shallot, minced
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste or 1 chopped anchovy filet
- 1 tablespoon juice from 1 lemon
- 1/4 teaspoon sugar
- 1 teaspoon minced fresh thyme
- 2 tablespoons minced fresh tarragon
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Two bone-in, skin-on chicken breasts
- 1 pound small, red new potatoes, scrubbed and quartered
- 4 large eggs
- 3/4 pound haricots verts, trimmed
- 1 head Boston lettuce, cleaned, with leaves separated and torn
- 1 pint grape or cherry tomatoes, halved
- 3/4 cup Niçoise or other small brine-cured black olives
- 8 caper berries, stems removed and halved
- Produce
- 1 lemon, juice from (1 tablespoon)
- Boston lettuce (1 head)
- Caper berries (8)
- Garlic (1 medium clove)
- Grape or cherry tomatoes (1 pint)
- Haricots verts (3/4 pound)
- Potatoes, small red new (1 pound)
- Shallot, small (1/2)
- Tarragon, fresh (2 tablespoons)
- Thyme, fresh (1 teaspoon)
- Seafood
- Anchovy paste or 1 chopped anchovy filet (1/2 teaspoon)
- Meat
- Chicken breasts, bone-in skin-on (2)
- Condiments
- Dijon mustard (1 teaspoon)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (1/2 cup)
- Sugar (1/4 teaspoon)
- Refrigerated
- Eggs, large (4)
- Other
- 3/4 cup Niçoise or other small brine-cured black olives
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 4, 2012 (6 months ago).
39 people saved this recipe.
