Recipe Summary :

Difficulty : Easy

Active time : 35 min

Start to finish : 35 min

Yield : 4 main-course servings

Ingredients :

For Croutons

• 4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

For Vinaigrette

• 1/4 cup red-wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped shallot
• teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

For Salad

• 2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken or from the “Rubbed and Sauced Barbecued Baby Chickens” recipe below)
• 1 cup bocconcini (small fresh mozzarella balls; 6 oz)
• 2 hearts of romaine (3/4 lb total), torn into bite-size pieces
• 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
• 1 cup assorted marinated brine-cured olives (5 oz)

How to cook :

Make croutons
Put oven rack in middle position and preheat oven to 400°F.

Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.

Make vinaigrette and begin preparing salad while croutons bake
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Make salad
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

Wine suggestion:

a Rosé wine : a VDP Corsica - Marestagno - 2004 - Niellucciu / Grenache / Cinsault - This rosé is lightly pressed and fermented at a low temperature to keep its natural aroma of its hot and arid soil. Lively and fruity, with a hint of orange, and finished with a hint of berries. This medium-dry and quite tannic rosé is best enjoyed as nan aperitif or with grilled meat, pasta, and, of course, salad.

Bon appétit

Brice
(recipe photo by: Romulo Yanes)

Recipe Summary :

Difficulty : Easy

Active time : 1 hr

Start to finish : 1 hr 20 min

Yield : 4 servings

Ingredients :

Baby Chicken

• 2 baby chickens (coquelets)
• extra-virgin olive oil
• salt and fresh ground pepper
• Classic BBQ rub (recipe follows)

For Classic BBQ rub

• 2 tablespoons smoky paprika
• 2 tablespoons kosher salt
• 3 tablespoons sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• 1 teaspoon oregano, crushed

How to cook :

Baby Chicken
Build charcoal fire or preheat gas grill. Using poultry shears or a chef’s knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.

Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.

Classic BBQ Rub
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Wine suggestion:

a Red wine : a AOC Burgundy - Domaine de Brully - 2004 - Pinot Noir - This wine is the model version of what Pinot Noir can produce in its cool climate birthplace of Burgundy, where it can make the world’s best old-ageing red wines. This one is partly aged in oak barrels, and displays a mouthful of berries aromas (raspberries and cherry). Round and supple. Its light body and good acidity matches it well with roasted or braised poultry.

Bon appétit

Brice

(Recipe courtesy Elizabeth Karmel, Girls at the Grill)