We recently returned from a fabulous trip to Provence. The sights, the wine and the food were all amazing. Even the mustard we bought at a not fancy (but modern) Super U grocery store in Cavaillon, France tasted better than what we get at home. Note that we didn’t plan well and found ourselves in need of provisions on a Monday when many small stores were closed.
We went looking for some Dijon mustard to enhance our vinaigrette and then debated about what to buy knowing we would not use that much in a week. We opted for the Maille as it was recognizable and reasonably priced (a reminder that this wasn’t a fancy store). It turned out to be an unexpected treat as the four of us agreed it was far better than the Maille we get at home. And, we ended up eating more of it than expected in that short time. I’ve now done some research and learned that the French version seems to superior – so it wasn’t just a symptom of being a special place.
Back at home I was looking to make simple and healthy chicken salad (mindful of the calories consumed while in Europe) made from a store-bought rotisserie chicken. I decided to skip the mayonnaise and make a mustard-focused vinaigrette instead. I added in some tarragon from my garden to the dressing – I so love to have fresh herbs in my garden at this time of year. I played off of tarragon’s licorice flavor by adding fresh fennel (also licorice flavored) to the salad. And, I finished it off with fresh cherries for some sweetness and color. I tossed it with some fresh baby lettuce for an easy and healthy meal.
P.S. I wouldn’t be offended if you threw in some goat cheese, too.
| Chicken Salad with Tarragon-Mustard Vinaigrette | Print |
- Zest (~1 teaspoon) and juice (~3 tablespoons) of one large lemon (see Notes)
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon honey
- 1 garlic clove, minced
- Fine sea salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- 5 ounces of baby lettuce
- 3 cups shredded chicken (~1 rotisserie chicken – skin removed, white and dark meat)
- 1 medium fennel bulb, fronds removed and cut into small slices
- 32 cherries, pitted and halved
- In a medium bowl, whisk together lemon zest, lemon juice, Dijon mustard, tarragon, honey, garlic, sea salt and freshly ground pepper.
- Slowly whisk in olive oil until emulsified.
- Taste and add a bit more salt, if needed.
- Store in refrigerator for up to 1 week. Shake well before using. Makes about ¾ cup.
- In salad bowl, add greens, chicken, fennel and cherries. Toss well.
- Toss with dressing just before serving. You may have leftover dressing.
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