Pot-au-Feu Salad

This twist on traditional Pot-au-Feu is made the day before it is served.
Martha Stewart Living, May 2000
  • Yield Serves 6
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  • 2 teaspoons unsalted butter
  • 18 pearl onions, peeled
  • 4 ribs celery, cut into 1/4-inch-thick slices
  • 18 button mushrooms
  • 3 small turnips, peeled, or 12 baby turnips
  • 18 baby carrots, scraped, or 3 large carrots, peeled and cut into 1/4-inch slices
  • 1 bunch radishes, greens trimmed to 1/4 inch
  • 3 boneless, skinless chicken breasts (about 1 pound)
  • 2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 head romaine lettuce, outer leaves discarded
  • 3 tablespoons white-wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Heat butter in a soup pot over medium heat.Add onions, celery, and mushrooms; toss to coat. Add turnips, carrots, and radishes; stir to combine. Add chicken, stock, and 4 cups water, or enough to cover. Bring to a boil; reduce to a simmer. Cook until vegetables are just tender and chicken is cooked through, about 15 minutes.

  2. Fill a large bowl with water and ice; set aside.Transfer vegetables, chicken, and the stock to a bowl set in the ice bath; cool to room temperature. Cover; chill overnight.

  3. When ready to serve, wash romaine, cut into bite-size pieces, and arrange on a platter. In a bowl, whisk vinegar,mustard, and honey. Slowly whisk in oil; set aside.

  4. Discard any fat that has accumulated on top of chicken mixture. Shred chicken; place in a bowl. Drizzle a third of the vinaigrette over chicken. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; toss.

  5. Arrange chicken over greens. Remove vegetables from stock; cut into bite-size pieces. Place in bowl used to toss chicken. Drizzle with half the remaining vinaigrette, sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, toss, and arrange vegetables around chicken on platter. Drizzle with remaining vinaigrette; serve.

Recipe Reviews

Reviews (2)

  • als3333 8 Mar, 2011

    I agree with Janice. I'm trying to lose weight and I don't want to eat the same old boring food. So I've been searching all over the internet for recipes. It REALLY would be nice if ALL the recipes showed the nutritional values.

  • janicestroud 27 Feb, 2011

    I wish Martha Stewart recipes showed the nutritional values.