Ingredients

Serves 4 to 6 as a main-course salad

　　a 3- to 4-pound chicken, skin removed

　　1 carrot, chopped coarse

　　1 onion, quartered

　　2 garlic cloves

　　fine sea salt to taste

　　freshly ground black pepper to taste

　　

For marinade

1 to 1 1/4 cups extra-virgin olive oil

　　1/2 cup fresh sage leaves (about 1 small bunch)

　　10 garlic cloves, crushed lightly

　　fine sea salt to taste

　　freshly ground black pepper to taste

　　1/2 pound mesclun or other tender salad greens

　　

Step 1

In an 8-to-9 quart kettle combine chicken, vegetables, salt, pepper, and enough water to cover chicken completely. Bring mixture to a boil, skimming any foam that rises to surface, and simmer, covered, 2 1/2 hours.

　　

Step 2

Remove kettle from heat and let chicken cool completely, uncovered, in poaching liquid. Remove chicken from liquid and shred, discarding bones.

　　

Marinate chicken:

Step 3

Drizzle 2 tablespoons oil over bottom of a 4-to-6 cup terrine and cover with one-third chicken, a few sage leaves, a few garlic cloves, salt, and pepper. Drizzle with 2 tablespoons more oil and continue layering, making at least 3 layers, in same manner. Pour enough remaining oil into terrine to cover chicken. Lay a sheet of plastic wrap on surface of chicken and chill terrine at least 1 day and up to 3 days. Let terrine stand at room temperature 1 hour before serving.

　　

Step 4

Pour off about 3 tablespoons oil from terrine and in a large bowl toss it with mesclun and sail and pepper to taste. Spoon chicken mixture over greens.

　　Reprinted with permission from Red, White, and Greens: The Italian Way with Vegetables by Faith Willinger. © 1996 Morrow Cookbooks