Recipe Summary :
Difficulty : Easy
Active time : 35 min
Start to finish : 35 min
Yield : 4 main-course servings
- 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
- 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
- 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 :
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.
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.
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.
(recipe photo by: Romulo Yanes)