Today's recipe, like yesterday's, also comes from the website of Bon Appetit. This great summer salad is easy to make and manages to fill you up. The peppery arugula offsets the tangy sweet dijon garlic dressing, and while not exactly a confit like the title suggests, the grilled chicken absorbs the garlic oil on the grill, and is perfectly, subtly flavored.
20 garlic cloves, peeled (Seriously. 20 of them)
1 cup olive oil
1 pound skinless, boneless chicken breasts
2 tablespoons Dijon or whole grain mustard
2 tablespoons red wine vinegar
1/4 cup pitted olives
4 cups (packed) baby arugula
1/4 cup flat-leaf parsley leaves
3 roasted red peppers from a jar, cut into 1/2-inch-wide strips
Kosher salt, freshly ground pepper
In a small saucepan over medium-low, bring the olive oil and garlic cloves to a simmer. Reduce the heat to low, and cook for 20-25 minutes, until the garlic is golden brown. Remove from heat and let cool. Place a mesh strainer over a bowl, and strain the garlic, reserving both the cloves and oil.
Toss the chicken in 2 Tbsp garlic oil, a pinch of salt and fresh ground pepper. Grill the chicken until slightly charred, and cooked through, about 4-5 minutes per side. Let the chicken cool for 5 minutes before slicing it into strips diagonally.
In a food processor, puree 8 garlic cloves, 1/2 cup of garlic oil, Dijon mustard, and vinegar. Season with salt and pepper to taste.
Add the chicken, arugula, remaining garlic cloves, olives, sliced peppers, and parsley to a large bowl and toss. Toss in bowl, or spoon dressing onto plate as desired. Any remaining garlic oil can be covered and refrigerated for future use. This recipe calls out for an IPA or a dry white wine such as a Gewürztraminer, or Sauvignon Blanc.