Creamy chicken roast salad
“Salt is like a good humor, and nearly every thing is better for a pinch of it. ”
No matter how small is the poulet rôti bought at our local butcher shop or chicken roasted at home, there are always some leftovers. Sometimes for a meal, sometimes for two. Closer to the fall, when squash comes into the market and the days get colder, our chicken salad gets a new addition — roasted squash. The rest of the year it gets avocado, cucumber, fried zucchini, or radishes. But when the green leaves turn orange, it is time for a warm and hearty bowl of this salad.
2 medium-size heads Romaine or iceberg lettuce
240 g canned, drained chickpeas
400 g roast chicken or any amount you have, in pieces
croutons if desired
squash:
400 g mealy, unpeeled squash (I like to use butternut or Red Kuri), in pieces
30 ml olive oil for frying
1 tsp anise seeds
1/2 freshly ground pepper
1/3 tsp cumin seeds
sea salt to taste
sauce:
1 egg yolk
1 medium garlic clove, grated
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/3 tsp honey or a tiny bit of demerara sugar
40 ml grape seed oil
20 g Parmesan cheese, finely grated
sea salt to taste
freshly ground pepper to taste
Heat the oven to 200°C. Combine all the squash ingredients, place in a single layer in a pan, and bake for 25–30 minutes until golden.
While the pumpkin is baking, make the sauce. In a bowl, combine egg, garlic, mustard, Worcestershire sauce, and honey. Whisking all the time, add the oil (this will make the sauce creamy). Finally, mix in cheese, salt, and pepper.
In a bowl, combine the lettuce, chickpeas, chicken, and sauce. Place on individual plates or on one large serving platter. When the squash is ready, place it on top and around the salad and serve. Sprinkle with croutons if you wish.
Serve with Pouilly Fuisse Clos Marie
