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Roast chicken nicoise salad

Adam Liaw
Adam Liaw

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Adam Liaw's chicken nicoise salad.
Adam Liaw's chicken nicoise salad.William Meppem

One of the most important parts of a nicoise salad is its presentation. It's a composed salad, so the elements are artfully arranged on a serving plate rather than just tossed together.

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Ingredients

  • 500g kipfler potatoes, scrubbed, not peeled

  • 250g green beans, topped

  • 1 store-bought roast chicken 

  • 3 hard-boiled eggs, quartered

  • ⅔ cup green olives, pitted and sliced

  • 1 cup mixed cherry tomatoes and halved large tomatoes

Dressing

  • 1 eschalot

  • 5 anchovies, halved lengthwise

  • 50ml white wine vinegar

  • 3 tsp Dijon mustard

  • ⅓ cup extra virgin olive oil

  • sea salt and freshly ground black pepper, to season

Method

  1. Step 1

    Place the potatoes in a saucepan of very salty water and bring to the boil. Cook for about 10 minutes until tender when pierced with a small, sharp knife. Remove with a slotted spoon and set aside until cool enough to handle.

  2. Step 2

    Cut the potatoes into bite-size pieces.

  3. Step 3

    Return the water to the boil. Cook the beans for 3 minutes or until tender. Drain and refresh under cold running water.

  4. Step 4

    For the dressing, finely chop the eschalot with 2 of the anchovies. Whisk the vinegar and mustard in a bowl, then whisk in the oil a little at a time until emulsified.

  5. Step 5

    Stir in the eschalot mixture until combined. Season to taste with salt and pepper.

  6. Step 6

    Remove the chicken meat and skin from the carcass, and tear into bite-size pieces. Arrange the chicken, olives, tomatoes and remaining anchovies on a large platter in individual piles and season well with salt and pepper. Drizzle with the dressing and serve.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/roast-chicken-nicoise-salad-recipe-20161011-grzxut.html