March April 2016
From Julie Van Rosendaal
A rugged salad made with miso-roasted chicken that bakes over the bread cubes, allowing them to soak up its juices. The meat is then hacked up and piled on the greens before topping the salad with a creamy miso dressing. Divine.
3 T. butter, at room temperature
3 T. miso
1 T. honey
1 garlic clove, crushed
4-6 chicken thighs, with skin and bone
1 crusty loaf of bread, like ciabatta, cubed
3-4 slices bacon (optional)
1 head romaine, torn or chopped
Creamy Miso Dressing:
1/4 c. mayonnaise
2 T. lemon juice
1 T. miso
1/4 c. grated parmesan cheese
1/4 t. freshly ground black pepper
In a large Ziploc bag, combine the butter, miso, honey and garlic; spread it all over the chicken and let it sit while you preheat the oven to 400°F.
Get a big, rimmed baking sheet and dump in the bread cubes. Drizzle generously with olive oil, toss the bread about with your hands to more or less coat, then spread out the cubes in a single layer and place the chicken on top.
Roast for about 40 minutes, taking out the pan and rearranging everything at some point if you feel like it, and then lay a few strips of bacon over everything. Return the pan to the oven for 10 minutes or so, until everything is nicely crisped up and the chicken is cooked through. Remove the chicken and chop it roughly, skin and all, discarding the bones.
Meanwhile, fill a large platter with torn or chopped romaine and shake the dressing ingredients together in a jar. Top the lettuce with torn or chopped chicken, bacon and croutons, and drizzle with dressing. Serves 4-6.