1.
Heat the oven to 350° F/175° C/Gas 4. For the dressing: Whisk
the wine with the mustard, salt and pepper until mixed.
Gradually add the walnut oil, whisking constantly so the
dressing emulsifies and thickens slightly. Taste, adjust the
seasoning and divide it between two large bowls. Peel the onion,
halve it through the “equator” and cut one half into thin rings,
reserving them for decoration. Finely chop the other half and
whisk it into one portion of dressing, with the garlic.
2.
Discard any skin and membrane from the chicken and pull it into
coarse chunks with your fingers (when cut with a knife it tends
to be dry). Add it to the onion and garlic dressing. Chop the
celery stalks, add to the chicken, mix well, and leave to
marinate at room temperature. Set aside the celery tops for
decoration.
3.
Bring a large pan of salted water to a boil. Add the green beans
and boil them uncovered as fast as possible until tender but
still firm, 8 to15 minutes depending on the age and size of the
beans. Drain them, rinse with cold water and leave to drain
thoroughly.
4.
Spread the walnuts on a baking sheet and toast them in the oven
until lightly browned, 8 to12 minutes – they will crispen as
they cool. When cool, stir them into the chicken. The chicken
and beans can be prepared up to 2 hours ahead and kept at room
temperature.
5. To
finish: toss the green beans with the remaining portion of
dressing, taste and adjust the seasoning. Spread the beans in a
ring on a platter or on individual plates. Add tarragon to the
chicken salad, taste and adjust the seasoning. Pile the salad
inside the ring of green beans, decorate with onion rings and
celery tops and serve at room temperature.
Quick Fix
You’ll save a few minutes by substituting lettuce or any salad
green for the green beans.
What Wine:
To Cook and to Drink: A white wine with a bit of bite,
perhaps a Californian sauvignon blanc, also marked as fumé
blanc. Vintners in Lake, Mendocino, Napa and Sonoma counties are
having increasing success with this wine.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan Cooking With Wine (2001) published by Harry N.
Abrams, Inc. in association with COPIA: American Center for
Wine, Food, and the Arts.
