Sometimes when eating out, you find a simple dish that just wows. How many times have you had a salad with grilled chicken? In this case, the chicken paillard salad prompted me to inquire about its secrets, which I will share with you here. All the elements play so wonderfully together, I can still taste it in my mind. Thank you, Chef Gordon Watton for coming to our table and sharing the secrets to this extraordinary dish.
This recipe is truly a labor of love, and has touches that only the most ambitious will create for themselves. But, perhaps, if you are entertaining guests, you might want to create all the elements. (for the lazy, in London, be sure to order this at Berners Tavern.) Even if you do some of the components, you will have the makings of an absolutely superb salad.
MAKE THE CHICKEN PAILLARD
Pound chicken breasts thinly, and grill. (They use a Spanish Grill with charcoal.)
MAKE THE CHORIZO BUTTER
Dice chorizo and caramelize. Let cool. Incorporate into butter. Smother on top of chicken after grilling.
MAKE THE GARLIC PARSLEY MAYO
Chop garlic and parsley and combine with mayo. Dollop 3 spoons onto chicken.
MAKE THE SALAD
Combine arugula, roasted piquillo peppers, manchego shavings, and thinly sliced red onion rings.
ADD THE DRESSING
oil, mustard, lemon, lime, vinegar
THE GARNISH: CRISPY SHALLOTS
Fry thinly sliced shallots in cold pan of oil, cook slowly until golden brown, then dehydrate.
