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I’m not a big fan of mayo in salads. It strikes me as too heavy and too bland. Tangy crème fraîche is such an elegant choice in this recipe. If your market doesn’t carry crème fraîche, use another cultured dairy product—preferably sour cream, but whole-milk Greek yogurt will also work.
Two kinds of mustard (whole-grain and Dijon) liven things up, as does some brine from the jar of cornichons. A big handful of tarragon is very French and very delicious, but feel free to sub in parsley, chives, or cilantro. As for the main ingredient, use the meat from a rotisserie chicken, poach boneless chicken breasts, or roast bone-in breasts.
You could tuck this zesty chicken salad into rolls or a baguette, but it feels a bit too special for that. I prefer to spoon it over mesclun or other delicate greens. Serve the baguette on the side (oiled and toasted slices are especially good) and add a nice Chablis or Sancerre. Now that’s how you do chicken salad!
Finally, one more radish recommendation because I can’t resist. French Potato Salad with Radishes, Cornichons, and Capers is the perfect dish for a Bastille Day celebration or any backyard get-together. If you pick up a jar of cornichons for the chicken salad, use the rest for this potato salad.
P.S. Did you know that I write another newsletter? If you want more vegetarian recipes in your inbox, subscribe to The New Vegetarian. You’ll receive fresh ideas every Monday.
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