Chicken and heirloom tomato salad with Banyuls vinaigrette
Ever since his earliest days in the kitchen, chef Josiah Citrin has had roast chicken on the menu — and not just because it’s a dining room requisite, like salmon. Depending on his mood, he might mention a dozen more preparations. This one serves leg and thigh meat with a salad of chopped heirloom tomatoes with Banyuls vinaigrette.
From the story: The chicken man
Banyuls vinaigrette
Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in a jar with a tight-fitting lid. Season with salt and pepper and shake well. Add grape seed oil and shake well again. Add olive oil and shake well. Any leftover vinaigrette can be stored, tightly covered, in the refrigerator, then brought to room temperature and shaken well before using. Makes three-fourths cup.
Assembly
Toss the shredded chicken with the tomato wedges, basil and vinaigrette. Season to taste with black pepper and sea salt. Serve as second course after the breasts and glazed vegetables, or serve alone as a light entree.
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