VINAIGRETTE
2 TB Red Wine Vinegar
1 TB Dijon-Style Mustard
1 Tsp Minced Garlic
1/4 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 to 2 TB Warm Roasted Chicken Fat from Roasting Pan
SALAD INGREDIENT
6 to 8 Cups Boston Lettuce Leaves, Trimmed, Washed, and Dried
A Roasted Chicken Cut into Pieces. At Savenor’s, our Gianonne chickens are Certified Humane, antibiotic-free,
STEP 1
Whisk together the vinegar, mustard, minced garlic, salt, and black pepper in a small bowl. Drizzle in a tablespoon of the chicken fat and the some olive oil, whisking steadily to make an emulsified vinaigrette. Taste and adjust the seasoning and add more fat or some of the deglazed pan juices for more chicken flavor.
STEP 2
Toss the lettuce with 3 or 4 tablespoons of the dressing to coat lightly and distribute the leaves to cover a serving platter. Arrange the carved pieces of chicken on top of the lettuce and drizzle them with spponful of pan juice and vinaigrette on the side.