Salade de Poulet aux Truffes (Chicken Salad with Truffles)
Author:
photograph by Christopher Hirsheimer SERVES 4 – 6 Jennifer Rocchia uses fruity Provençal olive oil for her dressing. Its mild flavor doesn’t compete with the taste of the truffle. FOR THE DRESSING:
Laptop Battery 1 egg (in shell)
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Thinkpad 1 medium fresh black truffle, cleaned
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Microsoft 2 tsp. fresh lemon juice
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Laptop Computers 1/4 tsp. dijon mustard
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Laptop Computer 1/4 tsp. salt
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Desktop Computer 1/2 cup mild extra-virgin olive oil
FOR THE SALAD:
Notebooks 1 3–4-lb. chicken, cut into
Lenovo 6 pieces
Hard Drive 2 carrots, peeled and trimmed
Travelstar 2 ribs celery, trimmed
Gateway 1 white onion, peeled and halved
Laptop Parts 1 bouquet garni (4 sprigs parsley, 2 sprigs thyme, and 1 bay leaf, tied with kitchen twine)
Software Salt
Hard Drives 5 heads belgian endive, trimmed and coarsely chopped
Electronics 1 head curly endive (frisée), leaves separated and torn into bite-size pieces
Canon Freshly ground black pepper
1. For the dressing: Put egg and truffle into a small bowl, cover with plastic wrap, and refrigerate for at least 24 hours to let truffle perfume egg. Remove egg and truffle from bowl and set truffle aside. Crack and separate egg, discarding white and putting yolk into a medium bowl. Whisk yolk until thick, 15–30 seconds. Whisk in lemon juice, mustard, and salt. Add oil in a slow, steady stream, whisking constantly. Set aside. 2. For the salad: Put chicken, carrots, celery, onions, bouquet garni, and salt to taste into a large pot. Add enough water to cover, and bring to a boil over high heat, skimming any foam as it appears. Reduce heat to medium-low and poach, partially covered, until chicken is cooked through, 30–45 minutes. Transfer chicken to a plate and set aside to cool. (Strain stock and reserve for another use.) Pull chicken meat from bones and remove skin; discard bones and skin. Cut chicken into pieces and transfer to a salad bowl. 3. Grate reserved truffle on large holes of a box grater onto a plate. Add belgian endive, curly endive, dressing, half the truffles, and salt and pepper to taste to bowl; toss well. Serve garnished with remaining truffles.
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