Individual Serving
1 boneless chicken thigh
1/2 cup buttermilk
3 splashes Tabasco
Lemon zest and juice of 1 lemon
1 sprig fresh thyme
1 sprig fresh rosemary
Salt and pepper
3 wedges heirloom tomato
Extra-virgin olive oil
5 haricot vert
3 sweet-butter-grilled baby corn
1 cup all-purpose flour
1 radish, sliced
1 head of Bibb lettuce
1 1/2 oz goat cheese, soft
3 oz almond vinaigrette
Almond Vinaigrette
7 tbs white wine vinegar
1 tsp mustard
1/2 garlic clove
10 roasted almonds
1 cup grapeseed oil Salt
METHOD
To make the vinaigrette, blend the first 4 ingredients until smooth then turn blender down to medium speed and slowly pour in grapeseed oil. Season with salt to taste.
Sweet Butter Emulsion
1/2 cup chicken stock
1 tsp white wine mustard
1 tsp sugar
1/2 cup butter
METHOD
Boil first 3 ingredients and whisk over low heat. Add the butter. Cut boneless chicken thigh into 1-inch pieces then marinate for 1 hour in the fridge with the buttermilk, Tabasco, lemon zest and juice, thyme, rosemary, and salt and pepper. Marinade tomato wedges with good extra-virgin olive oil, salt, and pepper. Blanch haricot vert in boiling water for 2 minutes and shock in ice water. Set aside. Poach baby corn in sweet-butter emulsion until tender then grill.
Dredge the marinated chicken in the all-purpose flour and fry in skillet with just enough oil to cover until golden brown and cooked. Let drain on paper towel. Season with a pinch of salt.
ASSEMBLY
Assemble all of your salad ingredients. Place chicken on top and corn on the side, and finish with the almond vinaigrette. You may not need to use all of the dressing.
