Roast chicken salad and haricots verts with mustard vinaigrette from Buvette: The Pleasure of Good Food by Jody Williams

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Accompaniments: Heirloom tomato salad with cucumbers and bread; Carottes râpées with pistachios and coriander vinaigrette; Steamed artichokes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dosojosazules on June 29, 2025

    Also used a rotisserie chicken to save some prep time. Red butter lettuce was hearty enough to stand up to the thick vinaigrette. Loved each bite

  • DKennedy on March 09, 2015

    P. 80. Made this for dinner tonight using a rotisserie chicken and baby lettuce mix. The chicken, harcot vert, potatoes, endive and radishes all play their parts, balancing the bitter, crunchy, creamy, and tangy elements. We all loved it. An easy and satisfying weekday meal.

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