Deconstructed Salad a la Russe

By • May 23, 2011 • 0 Comments

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Author Notes: While staying with my parents for a few days, I wanted to make dinner for them with leftovers that they could portion as they pleased, and I wanted to still make an aioli recipe. I combined several parts to make a whole. The key is timing so all components are ready to be plattered simultaneously. Bevi

Serves 4 large portions, or more smaller portions

  • 4 Chicken breasts, cut into 8 pieces
  • 1 pound Medium carrots, peeled
  • 1/2 pound String beans left whole
  • 2 pounds Baby red potatoes, halved
  • 2 handfuls Snow peas
  • 6 Ramps or scallions, whole
  • Olive oil
  • Salt and pepper
  • 1 cup Chicken stock
  • 2 teaspoons Sugar
  • 2 Lemons
  • 8 tablespoons Butter
  • 1/2 cup Dry white wine
  • A&M's preserved lemon aioli recipe, prepared in advance
  • 1/4 cup Chopped parsley
  1. In a 400 degree oven, roast the potatoes and scallions that are tossed in a little olive oil, salt and ground pepper. After about 30 minutes, they should be lightly browned. Sprinkle with a touch of lemon juice. Remove them from the oven and reduce the heat to 350 degrees.
  2. Place the chicken in a baking dish that can also be heated on the stove top. Sprinkle with 2 tablespoons olive oil and salt and pepper and smear chicken thoroughly. Place in a 350 degree oven. After 15 minutes, turn the chicken. Bake for 30 minutes total. Take out of the oven and keep warm under foil. Save the baking dish juices and baked bits for sauce.
  3. Place the carrots in a sauté pan with the chicken stock, sugar, 4 tablespoons of butter and a sprinkling of salt and pepper. Bring to a boil and then cover,reducing heat to a simmer. Cook until the carrots are tender and glazed. Ten minutes before plating, cook the green beans in a little water until done to your liking -about 6 minutes. When they are almost done, put the snow peas in the same pot for a minute. Drain the pot liquid and swirl 2 tablespoons of butter and a little salt, pepper, and lemon juice into the beans and peas.
  4. Heat the Chicken roasting pan on the stove top until the chicken juices simmer. Add the wine and scrape the bits and juices until nicely brown in color. Cook until shimmering, and then add 2 pats of butter to the sauce.
  5. Assemble the salad. Place the chicken in the center of a large oval platter. Spoon a bit of the wine sauce over the chicken and save the rest of the sauce. Roll the potatoes in about half of the aioli. Plate the potatoes on both ends of the platter. Place carrots sprinkled with parsley on either side of the chicken pieces. Place the green vegetables outside the carrots. Serve the aioli on the side.
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