New onion and roast chicken salad with ponzu sauce
The ponzu sauce makes it refreshing. Ponzu and olive oil dressing go surprisingly well together, so please give it a try
How to make it
1
[Making the Roasted Chicken]
Rub the chicken with olive oil, garlic, rosemary, and thyme, let it sit for about 30 minutes, then wrap it in aluminum foil and bake in the oven for about 15 minutes. Once done, let it cool slightly and slice it thinly diagonally.
2
[Making blanched onions]
Slice the onion thinly perpendicular to the fibers and soak in water for about 10 minutes.
3
[Making the dressing]
Combine all the dressing ingredients in a bowl.
4
[Serving]
Arrange the drained onions on a plate. Place the sliced roast on top. Garnish with diced tomatoes and drizzle with dressing. Garnish with chives and leeks to finish.
Ingredientsfor 4 servings
-
- New onions
- 1 piece
-
[Roasted chicken]
- chicken thigh
- 1 sheet
-
-
olive oil
!
- 2 tablespoons
-
olive oil
-
- garlic
- 1 piece
-
- rosemary
- 1 bottle
-
- time
- 1 bottle
-
[Ponzu dressing]
- Ponzu sauce
- 3 tablespoons
-
-
olive oil
!
- 2 tablespoons
-
olive oil
-
- lemon juice
- 1 teaspoon
-
- Asatsuki
- 2 teaspoons
-
[For finishing]
- the tomatoes into small cubes.
- Appropriate amount
-
- Chivret
- Appropriate amount
-
- Asatsuki
- Appropriate amount
[PR]
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