The Perfect Salad

Ingredients

• 1 slices baking potatoes sliced
• 8  herb leaves mixed dried such as basil, parsley, mint, lemon thyme, or tarragon cleaned and , plus 1/2 cup chopped herb leaves
• 2 cups chicken broth 
• 1 cup kirby cucumbers english unpeeled sliced
• 1 tablespoon dijon mustard 
• 2 tablespoons optional: dill snipped
• 4  eggs 
• 1 teaspoon garlic minced
• 6 cups torn greens such as romaine mixed red washed and dried loosely packed
• 0.8 cup olive oil extra-virgin
• 4 servings olive oil extra-virgin to taste
• 4 servings olive oil for brushing
• 4 tablespoons pecorino cheese grated
• 0.3 cup citrus champagne vinegar 
• 2 cups rustic country bread 
• 4 servings salt and pepper 
• 4 servings salt and pepper black freshly ground
• 2 tablespoons shallots finely chopped
• 2  chicken breasts whole boneless skinless
• 4 medium tomatoes cored sliced into 1/ slices

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• rolling pin

Directions

1. Preheat oven to 350 degrees F. Toss bread cubes with olive oil, place on baking sheet in single layer bake of 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp.
2. Remove from oven and sprinkle with salt.
3. Heavily oil a pan with olive oil.
4. Lay down 8 slices of potato.
5. Place an herb leaf in the center of each potato.
6. Lay another potato slice on top of the herb and brush liberally with oil.
7. Bake for 7 minutes until golden brown.
8. Remove from the oven and sprinkle with salt and pepper. Increase heat to 400 degrees F.
9. On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across. Cook the cheese until melted and slightly browning, about 6 minutes.
10. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it.
11. Place the frico on top of the salad.
12. Place eggs in saucepan and cover with water. Bring to a boil.
13. Remove from heat, cover, and let sit for 15 minutes.
14. Transfer to ice bath. Peel and quarter eggs.
15. In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch.
16. Transfer the breasts to a plate, and bring liquid to a boil. Return breasts, bring to a boil, and simmer gently for 7 minutes. Turn off the heat, cover and let stand for 10 minutes.
17. Remove from liquid and let cool. Slice on a diagonal before adding to salad.
18. Serve warm or room temperature.
19. Sprinkle sliced tomatoes with salt.
20. Lay slices on paper towels to drain. Set aside.
21. Place greens on a platter. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner.
22. Sprinkle mixed herbs and croutons on top.
23. In a bowl, whisk together vinegar, mustard, salt, pepper.
24. Add oil in a slow stream and whisk to emulsify.
25. Add the shallots and garlic and adjust seasoning.
26. Serve vinaigrette on the side.