Salade de poulet grillé et pommes de terre
Bonjour mes amis! Today, we embark on a delightful journey through the marvelous world of French cooking, where we’ll uncover the magic of a humble yet magnificent ingredient – the potato. In this post, we’ll explore the horticultural wonders of potatoes, their rich culinary history in French cuisine, and the delightful nutritional benefits they bring to our plates.
Horticultural Marvel: Potatoes
Did you know that potatoes are a species of nightshade that belong to the Solanaceae family? Originating from South America, they were brought to Europe by Spanish explorers in the 16th century, making their way to France shortly thereafter. Tres bien, right? These underground wonders are cultivated in various shapes, sizes, and colors, with each variety adding its unique flair to traditional French dishes.
A Journey Through French Culinary History
In the heart of French cuisine, potatoes have earned their place as culinary royalty. Whether they’re thinly sliced and expertly layered in a gratin dish or transformed into delicate pommes soufflés, potatoes boast versatility like no other. They made their debut in France in the 18th century, quickly becoming a staple ingredient that has graced many a kitchen table since.
Who could resist the famous French fries, or as the French call them, “les frites“? Thin, crispy, and simply irresistible, these golden delights have become a symbol of French fast food and gastronomic savoir-faire. Oh la la! Moreover, the rustic and hearty French classic, “Potage Parmentier” (Potato Leek Soup), warms our hearts during cozy winters and elicits nostalgic memories of home-cooked meals.
Nutritional Bonanza: Potatoes on Your Plate
As we indulge in the scrumptious offerings of French cuisine, let’s not forget the nutritional treasure trove that potatoes bring to our tables. These delightful tubers are rich in complex carbohydrates, dietary fiber, and essential vitamins and minerals, such as potassium, vitamin C, and vitamin B6. They provide a steady source of energy and promote overall well-being, making them a merveilleux choice for health-conscious foodies.
However, moderation is the key, as potatoes can sometimes be prepared in ways that add unnecessary calories, like deep-frying for frites. But fear not! There are countless healthier options that retain the potato’s nutritional benefits without sacrificing flavor or texture. Roasting, steaming, or mashing with a touch of garlic and olive oil are all excellent ways to savor the true essence of this delightful vegetable.
In the world of French cuisine, the potato reigns supreme with its horticultural marvel, rich culinary history, and delightful nutritional benefits. As we explore the vast possibilities of potatoes in French cooking, let’s cherish the countless memories made around the dining table and savor the joy that a simple yet sumptuous dish can bring to our lives. So, dear foodies, let’s raise our forks and toast to the star of the show – the versatile, nutritious, and utterly delicious potato! Bon appetit!
A bientôt! Et bonne cuisine!
And now, chers lecteurs, without further adieu, Salade de poulet grillé et pommes de terre.
Grilled chicken salad with potatoes
- ¾ lbs roast chicken
- 2 lbs new potatoes
- 3 radishes
- 1 shallot
- 12 cornichons
- 1 tbsp pickle juice from the cornichons
- 1 lemon zest only
- 1 small bunch dill
- 1 tbsp apple cider vinegar
- 1 tbsp course ground Dijon mustard
- 4 oz whole milk yogurt
- 2 tbsp olive oil
- Salt & pepper
- Shred the chicken with your hands or a fork. (Left over roast chicken or cooked chicken strips from the market are ideal for this recipe.)
- Thoroughly wash the potatoes and put into a pot. Add enough cold water to cover the pot. Add a generous pinch or two of salt. Place on medium heat. When the water is just below a boil, reduce the heat, cover, and cook for about 20 minutes. A sharp knife should easily pierce a potato when done. Drain the potatoes and move them to a bowl of ice water to stop the cooking.
Prepare the yogurt sauce
- Slice the the cornichons lengthwise. Slice each half into ¼-inch pieces.
- In a medium mixing bowl, add the mustard, vinegar, pickle juice, cornichons, and the lemon zest. Stir with a fork and season with salt and pepper.
- Add the yogurt and mix again.
- Slowly add the olive oil and whisk with the fork to create an emulsion.
- Finely mince all but a few fronds of the dill. Add the minced herb to the yogurt sauce, reserving the remaining fronds for garnish.
Assemble the salad
- With a mandoline, finely slice the shallot and radishes.
- Halve or quarter (depending on size) the cooled potatoes.
- In a large mixing bowl, add the potatoes, three quarters of the sliced shallot, three quarters of the sliced radish, and the yogurt sauce. Gently mix with a large spoon (or use your hands to gently toss).
- Equally divide the potato mixture among four plates. Scatter the roast chicken over the potatoes. Add the remaining radish, shallot, and dill fronds as garnish for each plate. Drizzle a very small amount of olive oil over each salad and serve.