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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Jahmaal Butler
[email protected]I love the combination of flavors in this salad.
Thembelihle Nele
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and delicious meal that's perfect for a quick lunch or dinner.
Ruhin Ahmef
[email protected]I made this salad with grilled chicken and it was delicious. The escarole was a bit bitter, but the dressing and croutons helped to balance out the flavors.
Bourezg Bozid
[email protected]I'm not a big fan of anchovies, but I really enjoyed this salad. The dressing was light and flavorful, and the croutons added a nice crunch.
Surprise Maluleke
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a low-carb meal that's perfect for those on a diet.
rahma jibril
[email protected]I love the combination of flavors in this salad. The anchovies add a nice salty flavor that complements the chicken and escarole.
Badea- Collins
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and delicious meal that's perfect for a quick lunch or dinner.
Muyomba Frank
[email protected]I made this salad with grilled chicken and it was delicious. The escarole was a bit bitter, but the dressing and croutons helped to balance out the flavors.
Bhim Praja
[email protected]I'm not a big fan of anchovies, but I really enjoyed this salad. The dressing was light and flavorful, and the croutons added a nice crunch.
M4 ARSL
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a low-carb meal that's perfect for those on a diet.
Susan Metcalf
[email protected]I love the combination of flavors in this salad. The anchovies add a nice salty flavor that complements the chicken and escarole.
stth stth
[email protected]This salad is a great way to use up leftover chicken. It's also a healthy and delicious meal.
Crystal Fassett
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the unique flavor of the anchovy croutons.
Sahadev Ganesh
[email protected]I followed the recipe exactly and the salad turned out great. The dressing was light and flavorful, and the croutons added a nice crunch.
Amir Hussain Shah
[email protected]This salad is so easy to make and it's packed with flavor. I love the combination of chicken, escarole, and anchovies.
Johnson mick
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The combination of flavors and textures is just perfect.
Rai Usman kharal
[email protected]This salad was a hit at my dinner party! The anchovy croutons added a unique and delicious flavor that everyone loved.