The Perfect Salad

• 2 cups (1/2-inch cubes) rustic country bread
• Extra-virgin olive oil, to taste
• Olive oil, for brushing
• 1 baking potatoes, like russet, sliced thinly lengthwise into 16 slices
• 8 mixed herb leaves, such as basil, parsley, mint, lemon thyme, or tarragon cleaned and dried, plus 1/2 cup chopped mixed herb leaves
• Salt and freshly ground black pepper
• 4 tablespoons grated Parmesan or pecorino Romano
• 4 eggs
• 2 whole boneless, skinless chicken breasts
• 2 cups chicken broth
• 4 medium tomatoes, cored and sliced into 1/2-inch thick slices
• 6 to 7 cups loosely packed torn mixed greens such as romaine, frisee, arugula, baby red oak leaf, Belgian endive, or radicchio, washed and dried
• 1 cup unpeeled English or Kirby cucumbers, sliced
• 2 tablespoons snipped dill or chives
• 1/4 cup red or white wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper
• 3/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped shallot
• 1 teaspoon minced garlic

1. Preheat oven to 350 degrees F. Toss bread cubes with olive oil, place on baking sheet in single layer bake of 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp.
2. Remove from oven and sprinkle with salt.
3. Heavily oil a pan with olive oil.
4. Lay down 8 slices of potato.
5. Place an herb leaf in the center of each potato.
6. Lay another potato slice on top of the herb and brush liberally with oil.
7. Bake for 7 minutes until golden brown.
8. Remove from the oven and sprinkle with salt and pepper.
9. Increase heat to 400 degrees F.
10. On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across.
11. Cook the cheese until melted and slightly browning, about 6 minutes.
12. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it.
13. Place the frico on top of the salad.
14. Place eggs in saucepan and cover with water.
15. Bring to a boil.
16. Remove from heat, cover, and let sit for 15 minutes.
17. Transfer to ice bath.
18. Peel and quarter eggs.
19. In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch.
20. Transfer the breasts to a plate, and bring liquid to a boil.
21. Return breasts, bring to a boil, and simmer gently for 7 minutes.
22. Turn off the heat, cover and let stand for 10 minutes.
23. Remove from liquid and let cool.
24. Slice on a diagonal before adding to salad.
25. Serve warm or room temperature.
26. Sprinkle sliced tomatoes with salt.
27. Lay slices on paper towels to drain.
28. Set aside.
29. Place greens on a platter.
30. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner.
31. Sprinkle mixed herbs and croutons on top.
32. In a bowl, whisk together vinegar, mustard, salt, pepper.
33. Add oil in a slow stream and whisk to emulsify.
34. Add the shallots and garlic and adjust seasoning.
35. Serve vinaigrette on the side.

country bread, extravirgin olive oil, olive oil, baking potatoes, herb leaves, salt, romano, eggs, chicken breasts, chicken broth, tomatoes, arugula, cucumbers, dill, red, mustard, salt, extravirgin olive oil, shallot, garlic

Taken from www.foodnetwork.com/recipes/the-perfect-salad.html (may not work)