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Le Dome Vertical Chicken Salad

Time1 hour 30 minutes
YieldsServes 4
Le Dome Vertical Chicken Salad
(Gary Friedman / Los Angeles Times)
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Dear SOS: I know it’s a reach, but the vertical roasted chicken salad served at Le Dome in West Hollywood is fantastic. Would the restaurant be kind enough to share the recipe?

Patti Hamlin

West Hollywood

Dear Patti: Le Dome came through, as it always does. The dressing will blow you away. It contains only three ingredients. By the way, Chef Jean Claude Bourlier of Le Dome cooks the chickens vertically on a stand (usually sold at restaurant supply stores). “We’ve been cooking chicken this way for 18 years,” Bourlier said.

But you can also roast the chicken in a baking pan. Substitute boned chicken breasts (with skin on) in place of a whole chicken, if you wish.

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Salad

1

Heat the oven to 350 degrees.

2

Mix the onion and rosemary in a small bowl. Spread the mixture between the skin and flesh of the chickens. Place the chickens on vertical roasting stands, wings down, in a roasting pan with the water and bake 50 minutes, until the juices run clear when the thighs are pierced with a fork. Be sure that the water level remains constant in the pan. Add more water if water level is too low.

3

Remove the chickens from the oven. When they’re cool enough to handle, split them into halves, and cut the bone away from the meat, starting at the breast bone and cutting each breast away from the ribs. Remove the thigh bone. Leave only the leg bone intact. Cut each half into 3 horizontal sections, making 6 sections in all. Set aside.

4

Mix the lettuce and frisee in a large bowl, then distribute onto individual plates.

5

Cook the mushrooms in the butter over medium-high heat until soft, 2 minutes. Place the tomatoes and mushrooms on top of the lettuce. Top each plate with the chicken. Serve with Dressing.

Dressing

1

Combine the mustard, whipping cream and vinegar in a medium mixing bowl. Using a metal whisk, whip the cream mixture until it’s smooth and slightly thickened, 1 to 2 minutes. Serve on the side with the salad.