Italian recipes

Chicken Salad With Beets

Course : Italian
Source: Mario Batali
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 medium chicken - -- (abt 3 lbs)

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

1/2 cup sherry vinegar

1/2 cup extra-virgin olive oil

1 medium spanish onion -- sliced paper thin

1 teaspoon saffron threads

1 medium carrot -- sliced 1/16 inch coins

4 cloves garlic cloves -- peeled, whole

1 medium celery rib -- thinly sliced

2 tablespoons capers

1 tablespoon fresh thyme leaves

2 large beets roasted at 375 degrees for 1 hour -- then cooled

2 cups chicory or frisee salad greens

Preparation / Directions:

Preheat oven to 385 degrees. Truss chicken, season well with salt and pepper, and roast in oven until cooked through, about 60 to 75 minutes. Remove and allow to cool. Remove all of the meat and pick apart by hand and set aside. In a medium saucepan, heat vinegar, oil, onion, saffron, carrots, garlic, celery, capers and thyme to a boil. Add shredded chicken and warm through. Peel and cut beets into batonettes and place in a mixing bowl with frisee or chicory. Drain chicken from liquid and place in bowl with beets and chicory. Toss well, season with salt and pepper and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05)

Chicken Salad With Beets

Ingredients:

Preparation / Directions:

More Italian Recipes