bake
Local Chicken and Spring Vegetable Salad
recipe by
Peter Clarke // Vintners Bar & Grill
Nothing says spring quite like a plate full of colour and crunch. This Local Chicken & Spring Vegetable Salad brings together juicy chicken, farm-fresh greens, tender potatoes, and sweet roasted beets, all tied together with a punchy Dijon–anchovy dressing. It’s light yet satisfying, perfect for lingering lunches, picnics in the sunshine, or sharing with friends around the table.
Ingredients
- 400g boned chicken (I used thigh skin on, breast ok, cooked skin side down for crisp, cool)
- 8 cherry tomatoes halved
- 4 purple congo potatoes (boiled, cooled and peeled) cut into quarters.
- 4 kipfler potatoes (boiled, cooled and peeled) cut into quarters.
- 4 baby yellow beets (roasted, cooled and peeled)
- 120g green beans (blanched, cooled in ice water)
- 1 baby cos lettuce
- 2 boiled eggs (see note) 2 x quarters per serve
- Rocket
Dressing
- 1 small clove garlic
- 1-4 anchovies, Ortiz if you have it
- 1.5 tablespoons Dijon mustard
- 50ml white balsamic (white condiment vinegar)
- 100-150ml good olive oil
- Salt pepper
Method
Note
For boiled egg, bring salted water to the boil, add eggs, boil for eight mins, remove and cool in ice water, peel and quarter.
Dressing
Chop anchovies and garlic finely, add mustard and vinegar in a bowl, with a whisk slowly add oil, season.
Assemble Salad
You can either do this salad plated individually or as one in a bowl, mix the dressing through or drizzle on top.
