Autumn is a season of regeneration. A season with a purpose. It is the changing of the guard whispered on chilly breezes with warm summery undertones. It is the fall of crimson spiced leaves on rainy sidewalks or maple candlelight bouncing in a jack-o-lantern’s smile. As the dormancy of summer births the orange roots of fall pumpkin patches, we make our first steps towards the end of the harvest season and the beginning of winter’s “darker half” of the year.
What better way to greet the earthy undertones of fall than with an enlightened salad that is rich in color and flavor but soft on calories? Over the past few weeks, we made a tangy mustard thyme vinaigrette and a soft roast chicken. Now it’s time to put it all together. “Light enough for summer and substantial enough for winter*,” this autumnal salad is a perfect combination of warm hearty vegetables highlighted by a cool vinaigrette and topped with rosy pink radishes for color. Enjoy!
*Jody Williams. Buvette: The Pleasure of Good Food. (New York: Grand Central Life & Style, 2014) p80.
- Prep the Pulled Chicken and Mustard Thyme Vinaigrette per instructions in advance.
- Place the cubed potatoes in a small saucepan, sprinkle with sea salt and add just enough water to cover. Simmer over medium heat until the potatoes are fork tender (about 5-7 minutes). Using a slotted spoon transfer the potatoes to a paper towel to cool.
- Next, add the haricots verts to the starchy water left over from the potatoes and simmer until softened (about 3-5 minutes). Using a slotted spoon, add the haricots to the potatoes. Sprinkle with salt and pepper.
- Arrange the lettuce in a shallow salad bowl. Layer on the pulled chicken, cooled potatoes and haricots verts. Nestle in some rosy pink radishes and drizzle with the tangy mustard thyme vinaigrette. Is your mouth watering yet?