Ingredients

• 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

Instructions

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