For company
Grilled chicken summer salad — the fascinator on the platter
The Gina Marie and Miraglia Enríquez composed platter from Gourmet on Epicurious — six little salads and grilled chicken and mushrooms, all on one enormous board. The fascinator that rounds out a great summer lunch.
Find the biggest platter in the house. This salad has more components than a busy floral summer dress — do not shrink it into a bowl.
Method
- 01
Whisk the olive oil, vinegar, garlic, mustard, thyme, salt and pepper. Pour half over the chicken thighs and the other half over the mushrooms in separate bowls. Marinate for at least 1 hour, up to overnight.
- 02
Grill (or char in a heavy pan) the chicken over medium-high heat, 5–6 minutes a side, until cooked through and lightly charred. Rest on a board.
- 03
Grill the mushrooms 3–4 minutes a side until juicy and marked. Slice thickly.
- 04
Radish–cucumber salad: toss radishes, cucumber, vinegar, oil, salt and dill.
- 05
Chickpea salad: toss chickpeas with red onion, lemon zest and juice, olive oil, parsley and salt.
- 06
Green bean salad: blanch beans 3 minutes in salted boiling water, plunge into iced water, drain. Whisk shallot, Dijon, vinegar and oil, toss with beans, scatter almonds.
- 07
Tomato salad: arrange tomatoes on a small plate, drizzle with oil, salt and basil.
- 08
Lettuce: whisk vinegar, Dijon, shallot and oil; toss with the leaves just before serving.
- 09
To plate — the fun part. Slice the chicken. Find your biggest platter. Cluster each little salad in its own section around the platter — radish–cucumber, chickpea, green bean, tomato, dressed lettuce — and pile the sliced chicken and mushrooms in the centre. Carry it to the table with two spoons.
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