Wolfgang Puck BIBC1025 - Manual (Page 8)

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Watercress Salad with
Barbecued Chicken Breast
Serves 5
INGREDIENTS
Mustard Vinaigrette:
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh tarragon
1 tablespoon sherry wine vinegar
salt
freshly ground white pepper
1 cup almond or extra-virgin olive oil (or a mixture of both)
Salad:
3 small whole chicken breasts
15 cloves garlic
1/4 cup fresh Italian parsley leaves
salt
freshly ground pepper
3 tablespoons extra-virgin olive oil
3 bunches watercress
1/2 pound mushrooms such as chanterelle, porcini or shiitake
METHOD
1 Prepare the vinaigrette: In a bowl or beaker, combine the mustard, tarragon,
vinegar, salt and pepper. Use hand blender to whisk in the oil in a slow,
steady stream. Taste carefully and correct the seasonings, including the
mustard and vinegar. Set aside.
2 Preheat a grill or barbeque.
3 Cut the chicken breasts in half and set aside.
4 Peel the garlic, place it in a saucepan with water to cover and bring the water
to a boil. Drain and slice the garlic thin. Mix the garlic with the parsley and
spread it underneath the skin of the chicken. Season the chicken with freshly
ground pepper and salt, then brush it with olive oil.
5 Place the chicken, skin side down, on the grill and cook it for about 6
minutes on each side.
6 Wash and dry the watercress and remove the tough stems. In a big bowl toss
the watercress with enough vinaigrette to coat it lightly.
7 Heat a large skillet and add 1 to 2 tablespoons olive oil. In it sauté the
mushrooms over high heat about 4 minutes and season them with salt
and pepper.
PRESENTATION
Divide the watercress among 6 salad plates. Arrange the mushrooms around it.
Cut each chicken breast on the diagonal into 6 slices and arrange the slices over
each plate of watercress.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
An ideal luncheon dish for spring or summer.
Chicken Salad Chinois
Makes 2 entrée salads
INGREDIENTS
Chinese Mustard Vinaigrette:
1 egg yolk
2 teaspoons dry Chinese mustard
1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil
salt
freshly ground pepper
Chicken Salad:
One 3-pound chicken, its cavity filled with celery, carrot, onion, garlic, bay leaf,
thyme, salt and pepper
2 ounces unsalted butter, melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into 1/4-inch julienne strips
8 to 10 snow peas, cut into 1/4-inch julienne strips
1 teaspoon black sesame seeds
METHOD
1 Prepare the vinaigrette: Place all the vinaigrette ingredients in beaker or tall
container; use hand blender to blend until smooth. Correct the seasonings.
2 Preheat the oven to 425°.
3 Place the chicken on a rack in a roasting pan and baste it with some of the
butter. Roast for about 1 1/2 hours, or until just done. (The meat near the
joints should still be very slightly pink.) Baste every 15 or 20 minutes with
the butter and the drippings.
4 Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the
remaining cabbage into 1/4-inch julienne strips.
5 Shred the meat from the breasts and thighs of the chicken.
6 Combine the chicken, cabbage, romaine and snow peas in a bowl and toss
with enough of the vinaigrette to coat the salad nicely.
PRESENTATION
Arrange the reserved Napa cabbage leaves around the edge of a large serving
plate. Mound the salad in the center and sprinkle it with the sesame seeds.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)