+
0 (0)

Healthy Eating, Mains

Chicken and heirloom tomato salad with Banyuls vinaigrette

It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and glistening, surrounded ... Read more

Total time: 25 minutes | Serves 2

Banyuls vinaigrette

  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons Banyuls vinegar (or sherry vinegar)
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons minced shallot
  • 1/2 garlic clove, crushed
  • Salt
  • Black pepper
  • 1/4 cup plus 2 tablespoons grape seed oil
  • 1/4 cup extra virgin olive oil

Step 1Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in a jar with a tight-fitting lid. Season with salt and pepper and shake well. Add grape seed oil and shake well again. Add olive oil and shake well. Any leftover vinaigrette can be stored, tightly covered, in the refrigerator, then brought to room temperature and shaken well before using. Makes three-fourths cup.

Assembly

  • Shredded leg and thigh meat from an herb- and lemon-stuffed rotisserie chicken
  • 2 cups small heirloom tomato wedges (cut from about 10 ounces assorted heirloom tomatoes)
  • 1/2 cup chopped assorted basil leaves
  • 6 tablespoons Banyuls vinaigrette
  • Freshly ground black pepper
  • Sea salt

Step 1Toss the shredded chicken with the tomato wedges, basil and vinaigrette. Season to taste with black pepper and sea salt. Serve as second course after the breasts and glazed vegetables, or serve alone as a light entree.

Note: From Josiah Citrin.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Kale salad with roasted winter squash
Bewley's Tuscan bean and tomato soup
The Foundry on Melrose chopped salad
Grilled fish with basil oil