Le Crillon's Haricot Vert Salad
Roasted chicken is always a favorite with dinner guests, and this version is one of the best I have made. Just be sure you have a self-cleaning oven; the spatter is tremendous.
I like to cook the chicken in the late morning or afternoon and serve it at room temperature. That way, you can have it done before company arrives.
The salad is adapted from the Crillon Hotel in Paris. It’s colorful and has enough flavor to enhance the chicken.
A bowl of raspberries, sprinkled with sugar and served with a squeeze of lemon, would make a delicious dessert. Serve this meal with a wedge of cheese, sliced French bread and a chilled white wine.
Cook haricots verts in large pot salted water, uncovered, until just tender, about 5 to 7 minutes. Drain immediately, hold briefly under running water to stop cooking, then spread on cloth towel to drain. (Can be done several hours ahead; do not refrigerate.)
Whisk together mustard, vinegar, 1/2 yolk and 1/2 teaspoon salt in large bowl, mixing well. Slowly add walnut and canola oils, whisking until combined. Whisk in pepper. (Can be made several hours ahead and refrigerated.)
To serve, place lettuces in bowl. Toss with 1/2 vinaigrette until well coated. Adjust seasoning. Put haricots verts in another bowl and toss with remaining vinaigrette; arrange on greens. Garnish with tomato. Serve immediately.
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