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Category: Salads

Le Dome Vertical Chicken Salad

Le Dome Vertical Chicken Salad
Gary Friedman / Los Angeles Times

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 ... Read more

Total time: 1 1/2 hours | Serves 4

Salad

  • 1 red onion, chopped
  • 1/4 cup chopped rosemary
  • 2 (3-pound) chickens
  • 1 cup water
  • 1 head Boston or limestone lettuce
  • 1 head frisee or chicory
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon butter
  • 2 small vine-ripened tomatoes, peeled and chopped

Step 1Heat the oven to 350 degrees.

Step 2Mix 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.

Step 3Remove 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.

Step 4Mix the lettuce and frisee in a large bowl, then distribute onto individual plates.

Step 5Cook 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

  • 1/4 cup Dijon mustard
  • 3/4 cups whipping cream
  • 2 1/2 tablespoons red wine vinegar

Step 1Combine 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.

Each serving:
1,083 calories; 654 mg sodium; 368 mg cholesterol; 67 grams fat; 25 grams saturated fat; 20 grams carbohydrates; 98 grams protein; 8.60 grams fiber.
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