How to make it

  • In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater. Add the thyme, rosemary, bay leaves, and 1 tsp pepper. Add the chicken to the poaching liquid and simmer gently until it reaches an internal temperature of 160 degrees. Allow the chicken to cool in the liquid and remove when ready to use.
  • Dice the chicken. In a bowl, combine with the celery, walnuts, mustard seeds, mayonnaise, and lemon juice and season with salt and pepper.
  • In a bowl, toss the frisse in the oil and vinegar, and season with salt and pepper. Distribute the tomatoes on 4 slices of bread. Top with the chicken salad, followed by the onions and the frisee. Top with remaining bread slices, cut into halves, and serve.
  • Pickled Mustard Seeds:
  • In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.
  • Pickled Red Onions:
  • In a saucepan, combine the vinegar, 1/2 cup water, sugar, and spices and bring to boil. Remove from the heat, add the onions, and stir. Set aside to cool, stirring occasionally. Keeps well if refrigerated for up to 2 to 3 weeks.
  • Roasted Tomatoes:
  • Preheat the oven to 350 degrees.
  • Cut the tomatoes in half crosswise (through the equator), then place the tomatoes, garlic, and oil in a large bowl. Season with salt and pepper, and mix gently. Line two large, rimmed sheet pans with parchment paper or aluminum foil. Place the tomato halves on the sheet pans cut side down, and then pour over them any oil left in the bowl. Divide the garlic and thyme between the sheet pans and bake for about 20 minutes, until the tomato skins loosen. Remove and discard the tomato skins. Pour any juices that may have accumulated into a bowl and reserve.
  • Return the tomatoes to the oven and reduce the temperature to 275 degrees. Continue roasting, periodically pouring off and reserving any juices, for 3 to 4 hours more, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry. Remove the tomatoes from the oven and allow them to cool on the sheet pans. Discard the thyme sprigs and the garlic. Transfer the tomatoes to a container. Keeps for up to 1 week in the refrigerator or for up to 6 months in the freezer.
  • Mayonnaise:
  • Place the egg yolk, mustard, garlic, cayenne pepper, and vinegar in a food processor or blender. Start the blender and slowly add the grapeseed oil in a thin, even stream. When half of the oil has been added, add 1 tbs water. Then slowly add the remaining grapeseed and blend until fully incorporated. If the mayonnaise looks a bit thick, add another 1 tsp of water. Slowly add the olive oil and blend until you have a smooth mayonnaise. See with the salt and pepper. Use immediately or store in the refrigerator for 2 to 3 days.

Reviews & Comments 1

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    " It was excellent "
    mjcmcook ate it and said...
    ~AMAZING~ "5"FORK!!!!! ~ AMAZING~
    Thank-you for this Wonderful recipe~
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