RAPID ROTISSERIE WITH WARM SPINACH SALAD
If you’ve never heard of Zuni Café in San Francisco and their Roast Chicken with Bread Salad; welcome to earth. The staple of this Bay City landmark is, as Food Writer Sarah Fritsche put it, ‘inextricably linked with San Francisco dining,’ and truly worth the visit to try even once.
Although, I rarely much trek out to the 4-1-5, I make do with my own speedy take of this quintessential poultry dish by means of my Rapid Rotisserie with Warm Spinach Salad. Much of the work comes courtesy of a store bought roaster; using drippings from the bird to make a simple, zesty dressing served warm over crisp spinach leaves and buttery-rich, pan-fried croutons.
PREP / COOK TIME: 15 Minutes
Makes 4 Servings
INGREDIENTS
1 – Store Bought Rotisserie Chicken
3 Tbs – Unsalted Butter
3 Tbs – Extra Virgin Olive Oil
3 Cups (About ¼ Piece) – French Bread, Slightly Stale, Sliced About ½” Thick and Halved
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
3 Cloves – Garlic, Peeled and Minced
½ Cup – Drippings from Rotisserie Chicken, or Low Sodium Chicken Broth
1 Tsp – Dijon Mustard
¼ Cup – Apple Cider Vinegar
1 (8 Oz) Bag – Spinach, Washed
THE NITTY GRITTY
In a large non-stick pan, heat 2 tbs butter and 2 tbs oil at medium high till butter is completely melted. Add bread slices; sauté till crisp and golden (add more oil if needed.) Transfer on paper towels to catch any oily excess. In the same pan, add remaining tablespoons each of butter and oil. Add garlic; cook till aromatic. Add drippings; bring to a light simmer. Whisk in Dijon mustard and vinegar (Note: Some sputtering may occur, be careful. Add more chicken broth if needed.) Return croutons to pan and combine. While still hot, pour dressing immediately over spinach in a large mixing bowl; toss to combine—allowing some leaves to wilt. Arrange salad on platter; perch portioned parts or quarters of chicken atop glossy emerald greens and enjoy!
FEBRUARY 13, 2019
