If you ask me, I wouldn’t really call this a salad. It is so much more than a salad. But hey, this is Jamie Oliver’s recipe…if Jamie calls it a salad, it’s a friggin’ salad.
Heck, if Jamie decides to call this a dessert, I aint gonna argue. In my books, Jamie Oliver simply can do no wrong.
Have you seen his shows lately?
How is it possible that his face food gets increasing stunning with each new season. It’s getting quite ridiculous, really. Swoon…
..Ok, where were we? ..oh yes..the salad! I was gonna say some smart things about the salad..
*clears throat*
Recently, I’ve been trying to find interesting weekday meals that are light, with very low or no carby/starchy elements. The reason being, that both my husband and I have gained some oh-shit-i’m-nearing-30-years-old weight.
You know.
That spare tire that begins to form around your waist magically and makes you do a double take when you pass by a mirror unaware. The one that makes you aggressively pinch your belly rolls and go “but I NEVER had fat THERE! And I used to eat WHATEVER I wanted!”
..Yep. Happy days.
So anyway, such dishes, I find, are usually deeply unsatisfying. You are left, technically, full, but feeling somehow cheated and yearning for something more substantial and comforting…some steamy rice or fluffy potatoes maybe…or perhaps a sinful dessert to make up for what you feel you’ve missed out on.
For this reason, this dish is a winner and has earned a spot on my weekly (or sometimes bi-weekly) rotation. It is a perfectly complete meal. It has the crunch. It has the freshness. It has the salty, savoury depth. Every single bite is a flavour party for the taste buds and it leaves no yearnings or disappointments as an aftertaste.
Are you sold yet?
Wait, there’s more!
Another big tick for me is that it uses up that leftover roast chicken hanging out in the fridge, all cold, sad, and lifeless. We love roast chicken and frequently buy a rotisserie roast chook from the grocery shop, but seeing as we are only two people, we never eat more than half of it in one sitting.
Thankfully (and somewhat miraculously), this recipe breathes life back into that once plump, juicy bird.
A little light pan-roasting of the wrinkled-up skin and dried-out chunks of flesh transforms these miserable leftovers into tasty morsels worth fighting over.
Combined with hearty lentils, a plethora of greens, and a dressing that packs a serious punch, this dish is one I guarantee will be making reappearances at your dinner table, as it does at mine.
I could not find the exact recipe on Jamie’s website, as this is from one of his newer shows and so will be going into his book, so I have adapted it from memory and to suit my taste (I may or may not have been slightly distracted while watching the show). As always, feel free to experiment and omit/add/adjust to your liking.
Serving Suggestions
This salad works brilliantly as a weekday lunch or dinner. You could also serve it at brunch gatherings or even pack it for a picnic.
Substitutions
Feel free to adapt the recipe to suit your dietary needs or preference. Substitute the chicken with tofu or chickpeas for a vegetarian version. The brown lentils can be replaced with cooked chickpeas or kidney beans.
Equipment
- A large pot
- Non-stick pan
- Large serving bowl
- Whisk
FAQs
Q: Can I prepare the salad in advance?
A: Yes, you can prepare the salad a day in advance. However, add the dressing just before serving to keep the salad fresh and crisp.
📖 Recipe
Jamie Oliver’s Frenchie Salad
Ingredients
For the Salad
- ½ leftover roast chicken you may use any cooked chicken, grilled or even poached
- 2 cups green beans trimmed
- 2 cups cooked brown lentils tinned cooked lentils can be used for a faster option
- ½ a head of lettuce of choice torn
- 4 spring onions finely sliced
- 3 eggs optional
- 3 tablespoon olive oil
For the Dressing
- 2 tablespoon Dijon mustard
- 1 clove garlic finely minced
- 1 tablespoon honey
- 2 tablespoon olive oil
- 2 tablespoon vinegar white/red wine or apple cider vinegar can be used
- Salt & pepper to taste
Instructions
- If you opt to include eggs, place them in a large pot, cover with cold water and place on high heat. Once boiling, cook to your preference (12 min for hard-boiled, 6 min for medium-boiled, 3-4 min for soft boiled). Remove the eggs from the pot and set aside to cool slightly. Retain the boiling water for the beans.
- Combine all the dressing ingredients in the bowl you'll be serving the salad in, whisking until well incorporated. Set aside.
- Heat a non-stick pan on medium-high. Remove the chicken skin from your roast chicken and tear it by hand into the pan. Cook it for 4-5min until it crisps up. Then remove and set aside.
- In the same pan, add 1 tablespoon of oil and add your bite-size chicken pieces. Cook for 4-5min, until heated through and lightly browned. Remove from pan and set aside.
- In the same pan, add the remaining 2 tablespoon of oil and add your well-drained lentils. Cook for 5-6min until heated through and slightly crisped up, then set aside.
- Add your green beans to the pot of salted boiling water. Cook for 4-5min until tender but still crisp and 'al dente'. Drain and add directly into the serving dish with the dressing.
- Finally, assemble the salad by placing the lettuce, lentils, chicken, green onions, and chicken skin on top of the beans. Peel and quarter the eggs and arrange around the dish.
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