Sarah Carey, Martha Stewart Living food editor and coauthor of "Cooking School," joins Martha for a lesson in poaching, starting with a delicious poached chicken salad with chopped vegetables.
Just in case you continue to have trouble:
1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
Mix altogether/shake until combined. Makes 1/2 C.
Since1982
14 Jan, 2009
NancyQ: When I first pulled up this webpage, I couldn't see the complete instructions but when I clicked on the link to "see more comments," the full set of instructions PLUS a link to "lemon vinaigrette" appeared. If clicking on the "see more comments" link doesn't reveal the additional information, search the MS website for "lemon vinaigrette."
NancyQ
14 Jan, 2009
Sorry but I need to know how much of the dijon mustard, olive oil and lemon juice. How much zest also??
VT_Jill
14 Jan, 2009
I suggest adding ~1 tablespoon of vinegar (any type) to the water while poaching the chicken. It draws out nutrients from the chicken bones, making for a much more nourishing broth. It won't affect the flavor of the chicken much, if at all. If you have time, add the bones back into the broth after pulling off the meat to cook longer, thus getting even more nutrients. Broth is beautiful!
gator_mom
14 Jan, 2009
This is what they used.....Dijon mustard, extra virgin olive oil and fresh lemon juice.
nysnoopy
14 Jan, 2009
i can't find the vinaigrette dressing recipe anywhere. ugh
nysnoopy
14 Jan, 2009
i can't find the vinaigrette dressing recipe anywhere. ugh
nysnoopy
14 Jan, 2009
i can't find the vinaigrette dressing recipe anywhere. ugh
ybubbles6
14 Jan, 2009
Did anybody get that vinaigrette recipe?
LB2
14 Jan, 2009
I wish they added the recipe for the vinaigrette so it was right here.
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what would you serve with this salad?
Just in case you continue to have trouble:
1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
Mix altogether/shake until combined. Makes 1/2 C.
NancyQ: When I first pulled up this webpage, I couldn't see the complete instructions but when I clicked on the link to "see more comments," the full set of instructions PLUS a link to "lemon vinaigrette" appeared. If clicking on the "see more comments" link doesn't reveal the additional information, search the MS website for "lemon vinaigrette."
Sorry but I need to know how much of the dijon mustard, olive oil and lemon juice. How much zest also??
I suggest adding ~1 tablespoon of vinegar (any type) to the water while poaching the chicken. It draws out nutrients from the chicken bones, making for a much more nourishing broth. It won't affect the flavor of the chicken much, if at all. If you have time, add the bones back into the broth after pulling off the meat to cook longer, thus getting even more nutrients. Broth is beautiful!
This is what they used.....Dijon mustard, extra virgin olive oil and fresh lemon juice.
i can't find the vinaigrette dressing recipe anywhere. ugh
i can't find the vinaigrette dressing recipe anywhere. ugh
i can't find the vinaigrette dressing recipe anywhere. ugh
Did anybody get that vinaigrette recipe?
I wish they added the recipe for the vinaigrette so it was right here.