Grilled Chicken Salad with Cornichon Dressing
a grilled chicken salad with fennel, radishes, grilled ramps, charred bread, cheese, and a cornichon dressing
serves: 4-6
Ingredients
Scale
- ¼ cup lemon juice
- 2 tbsp grainy mustard
- 2 tsp worcestershire sauce
- 2 tsp hot sauce
- 1 tsp freshly cracked black pepper
- ½ tsp kosher salt
- ½ cup olive oil
- ¼ cup + 2 tbsp mayonnaise
- ½ cup thinly sliced cornichons
- 2 lbs skinless, boneless chicken thighs (you can use breasts or a mix if you’d like)
- 1 bunch ramps (or green onions), ends trimmed
- 4 thick slices of crusty bread
- 3 romaine hearts, trimmed and sliced in half lengthwise
- 1 fennel bulb, cored and thinly shaved (reserve the fennel fronds)
- 6 radishes, thinly shaved
- 6 oz manchego or other hard cheese, cut into pieces
Instructions
- Preheat the grill over med-high heat.
- Combine the lemon juice, mustard, Worcestershire sauce, hot sauce, pepper, and salt in a large mixing bowl. Slowly drizzle in the olive oil, whisking until incorporated.
- Pour out ¼ cup + 2 tablespoons of the mixture into a separate bowl. Whisk in the mayonnaise and stir in the cornichons. Set aside.
- Add the chicken to the large bowl with the remaining mixture. Coat well. Let sit for 30 minutes at room temperature to marinate.
- Thinly slice two of the ramps. Set aside. Coat the remaining ramps in olive oil. Grill for just a minute or two until slightly charred and tender. Rub the slice of bread with a good coating of olive oil. Grill the bread for just a minute or two until slightly charred and golden. Cut the bread in half.
- Drain off some of the chicken marinade. Place the chicken onto the grill and cook for about 4-5 minutes until slightly charred. Flip the chicken and continue cooking until fully cooked through, just about 4-5 minutes longer (cooking time will vary based on the thickness of you chicken). Cut each piece of chicken in half or thirds if larger.
- Combine the raw sliced ramps, shaved fennel, shaved radishes, and a handful of fennel fronds. Toss well.
- Assemble the salad in a rustic, “entrée salad” manner. Lay the romaine out into a large serving bowl with the grilled ramps over top. Place the charred bread on one side and chicken on the other. Mound the fennel mixture and cheese in the middle. Drizzle the cornichon dressing over top. Garnish with more fennel fronds and black pepper.
- Place serving utensils right in the bowl so everyone can grab a little of everything. Serve with the extra dressing on the side.