It’s a two-for-one FFwD weeknight special! The two last French Fridays with Dorie recipes highlight the cornerstone of weeknight cooking at our home – the dinner salad.
This week’s selection, Olive-Olive Cornish Hens, couldn’t have been simpler. The hardest part, in fact, was finding the cornish hens. Admittedly, I left it for the last minute, and they were out of at the supermarket. Bone-in chicken thighs were a perfectly adequate substitute. The dark meat remains moist, while the skin crisps after a few minutes in the broiler.
I had an olive tapenade recipe from my work friend Lorena I had been meaning to try for a while now. She usually brings a huge bowl of black olive tapenade to the unofficial work holiday party and I always find myself parked by the bowl. She graciously shared the recipe with a few of us: a six ounce can of pitted black olives, one large clove of garlic, rosemary, black pepper and olive oil. I whipped up a batch – it yielded more than enough to lodge between the thigh skin and meat and to enjoy with multigrain pita triangles. I really enjoyed this, mostly because it was so easy to pull off and because of the great contrast between juicy chicken, briny tapenade, and fresh salad.
Last week’s Deconstructed BLT and Eggs took approximately the same amount of time to make as the chicken thighs salad. What I really liked about this salad was trying to come up with the perfect bite. Lettuce, bread, sundried tomato? Egg, tomato, mayo? Bacon, tomato, mayo? Instead of the straightforward everyday vinaigrette suggested by Dorie, I just doused it with a couple of teaspoons of olive oil and champagne vinegar. The vinegar cut through the fatty croutons/bacon/eggs/mayo perfectly – as would have a glass of bubbly on the side.