Warm Chicken, Potato &Green Bean Salad with Dates, Parmesan & Almonds
This is a delicious salad with a dressing that’s sweet, tangy, savoury and warm. It should really be eaten immediately while everything is still slightly warm and glossy. I’ve suggested using a small rotisserie chicken simply for ease, but of course you c
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the salad
4 large potatoes (about 800g), peeled and cut into chunks
200g green beans, trimmed
1 small rotisserie chicken, shredded
250g baby leaf spinach, or if using larger spinach leaves, shred them.
2 handfuls whole almonds, skin on
Handful of dill
For the dressing
4 shallots, very finely diced
15 soft dates, pitted and sliced into thin strips
200ml extra virgin olive oil
1 large knob Parmesan, finely grated, plus extra for serving
Juice of 1½–2 lemons
1 heaped dsrtsp Dijon mustard
Sea salt flakes
Freshly ground black pepper
Method
Preheat the oven to 180°C (fan).
Spread the almonds on a tray and roast for about 8 minutes until golden and fragrant. Leave to cool slightly, then roughly chop.
Bring a large pot of well-salted water to the boil. Add the potatoes and cook for about 10 minutes before adding the green beans. Continue cooking for another 10 minutes, or until everything is completely tender. The potatoes should be soft enough that the edges begin to collapse when tested with a fork.
While the vegetables are cooking, combine the diced shallots and sliced dates in a large bowl. Add the olive oil, grated Parmesan, Dijon mustard, sea salt, black pepper and the juice of 1½ lemons. Stir well and leave to sit while the vegetables finish cooking so the dates soften slightly and the flavours combine.
Drain the potatoes and beans thoroughly, then immediately tip them into the bowl with the dressing while still hot and steaming. Toss very well and leave for 2 minutes.
This is where the magic happens, The heat from the vegetables melts the Parmesan into the dressing, softens the shallots and helps the edges of the potatoes collapse slightly into the oil, creating a glossy, rich sauce.
Allow everything to cool slightly for about 10 minutes, then add the shredded chicken, mixed leaves and roasted almonds. Toss gently until everything is coated.
Taste and adjust with more lemon juice, sea salt and black pepper as needed. The salad should taste sharp, savoury, rich and perfectly balanced.
Transfer to a large serving platter and finish with extra Parmesan, a drizzle of olive oil, another squeeze of lemon juice and a final seasoning of sea salt and black pepper.
Serve warm or at room temperature.
