Braised celery and radicchio salad with perfect roast chicken from Six Seasons: A New Way with Vegetables (page 153) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Hansyhobs on March 12, 2023

    Delicious and easy recipe. I roasted the chicken using my usual method but made the salad as described (although I used some breadcrumbs I had made instead of croutons and tbh I don't think you NEED the crutons when you're having roast chicken anyway

  • khopkins1012 on January 06, 2020

    I didn’t make the salad but followed the directions for the roast chicken over lemon slices. It tasted good and the suggested cooking times worked for me.

  • jenmacgregor18 on July 13, 2018

    I second bwhip's thumbs up. I did cheat and used a lemon pepper rotisserie chicken from Wegmans. But I did so knowing it is really good & there's quite a bit of jus included. This is excellent. I used the celery gratin instead of just braised celery; but I'm sure it's fantastic either way.

  • bwhip on June 11, 2017

    This was really delicious! Lovely combination of flavors and textures, with delicious lemon/thyme/rosemary roast chicken, and a radicchio salad with braised celery and homemade torn croutons, dressed with lemon juice and the au jus from the roast chicken. Not the simplest prep, but well worth it.

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