Grilled Chicken Paillard with Frisèe and Caper Walnut Vinaigrette
Ingredients
- 2 boneless, skinless chicken breasts (about 6 to 8 oz. each)
- Kosher salt and black pepper
- 1/2 cup (4 fl. oz./125 ml) olive oil, plus more for the pan
- 1 Tbs. capers, plus 3 Tbs. caper brine
- 2 tsp. Dijon mustard
- 1/3 cup (1 1/2 oz./45 g) toasted walnut pieces
- 1 bunch frisèe (7 oz./220 g), rinsed, dried and torn from root
Instructions
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