Method below is from the Tasting Table recipe.
Source: The Kitchn, Tasting Table (Jody Williams, Buvette)
Ingredients
- Rotisserie chicken
- Package of green beans
- Bushel of radishes
- Champagne vinaigrette (brand is Dress It Up)
- Handful of baby potatoes
- Large box of organic spring mix
Steps
- Make the chicken: preheat the oven to 400. Tie the legs together, pat the chicken dry, place in a 9x13 baking dish, and rub with 2 tablespoons olive oil, 1 tablespoon ground fennel seeds, and 1 tablespoon herbes de Provence. Season liberally with salt and pepper. Cook until golden brown and 165 inside, 55 to 60 minutes. Rest 10 minutes, roughly chop the meat (skin on), and pour the pan drippings over the chicken.
- Meanwhile, make the dressing: whisk together 1/2 cup olive oil, 2 tablespoons sherry vinegar, 1 tablespoon warm water, 1/2 tablespoon Dijon mustard, 1/2 tablespoon whole-grain mustard, 1/2 teaspoon minced thyme, 1 minced shallot, and 1 grated garlic clove until smooth. Season with salt and pepper.
- Prepare the salad: boil the potatoes in salted water until tender, 12 to 15 minutes, and halve once cool enough to handle. Cook the green beans in the same water until tender, 3 minutes, then move to an ice bath and drain.
- Toss the greens and radishes with 1/4 cup of the dressing and lay out on a platter. Toss the potatoes and green beans with another 1/4 cup and scatter on top. Top with the chopped chicken and serve.