Grilled Chicken Salad With Garlic Confit Recipes

DANDELION SALAD WITH GARLIC CONFIT DRESSING

Steps:

• In a small saucepan over medium-low heat, warm the oil. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool. Reserve oil.
• Mince remaining garlic cloves and put them in a small bowl. Add the capers, lemon juice, lemon zest, fine sea salt and pepper. Whisk in 6 tablespoons garlic cooking oil.
• Heat the broiler. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil. Broil until crisp and golden, 1 to 2 minutes a side.
• Toss the greens with the dressing. Taste and adjust seasoning if necessary. Divide among six serving plates. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt. Arrange two toasts on each salad plate.

GRILLED CHICKEN SALAD WITH GARLIC CONFIT

Steps:

• Set a fine-mesh strainer over a medium bowl. Bring garlic and oil just to a simmer in a small saucepan over medium-low heat. Reduce heat to low; cook, stirring occasionally, until garlic is golden brown and soft, 20-25 minutes. Let cool completely. Strain, reserving cloves and oil.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss chicken and 2 tablespoons garlic oil in a medium bowl. Season with salt and pepper. Grill until charred and just cooked through, 4-5 minutes per side. Transfer to a board; let rest for 5 minutes.
• Purée 8 garlic cloves, 1/2 cup garlic oil, Dijon mustard, and vinegar in a blender or mini-processor. Season dressing with salt and pepper. Place remaining garlic cloves, olives, and remaining ingredients in a large bowl (cover and chill remaining oil for another use). Slice chicken on a diagonal; add to bowl. Spoon 2 tablespoons dressing over; toss. Serve with remaining dressing.

GARLIC CONFIT

Steps:

• This is the boring and time consuming part of making garlic confit so get yourself set up and listen to your favorite podcast while you peel the cloves.
• Break apart each head of garlic and separate into cloves.
• Next, peel each individual clove.
• Use a paring knife to slice off the root end of each clove.
• Now use your fingers and the paring knife to gently coax the peel off of each clove.
• Set the peeled garlic cloves aside in a separate bowl.
• Keep a damp dish towel on hand to wipe off your fingers as they get sticky from the cloves and make the peeling process more difficult.
• If you find a tiny part of a clove that's bruised just slice it off and discard.
• Pro tip: to speed up the garlic peeling process place all the cloves in a jar and shake vigorously for a minute. This is usually sufficient to remove most of the peels.
• Place all of the cloves in a small pot and generously cover completely with extra-virgin olive oil.
• Put the pan on the stove over the smallest flame possible.
• Sub-simmer the cloves for about 45 minutes until they are soft, fragrant and turning just golden. Note: It may only take a half an hour, or it may take an hour.
• A simmer is when a liquid is just barely bubbling and getting ready to move into a boil. A sub-simmer is what I call a bit less than a simmer, in other words teeny tiny bubbles that are just about ready to simmer.
• This is hard to achieve because the flame must be small and extremely low. I find if I place the pot on the burner - and just to the side of the burner so the pot is barely touching the flame - I can achieve a sub-simmer.
• As soon as the garlic confit is done transfer it to a glass jar and keep refrigerated, covered. You can store garlic confit refrigerated for about two weeks. Alternatively freeze garlic confit and it will last for several months.