Chicken-Artichoke Terrine With Micro Greens and Preserved Lemon

Terrine

3 pounds ground chicken

5 ounces goat cheese, crumbled

4 ounces artichoke hearts, drained and rinsed, sliced

6 sprigs fresh thyme, cleaned and chopped

3 ounces garlic, chopped

Salt and white pepper for seasoning

Salad

1 plum tomato

1 pound assorted micro greens, cleaned and roots removed

1 cippolini onion, peeled and julienned

½ piece preserved lemon, julienned (see note)

1 tablespoon basil-infused olive oil (see note)

For the terrine: Heat oven to 375 degrees. Grease a 1½-quart terrine pan with cooking spray and line with a single sheet of plastic wrap, making sure there is enough overhanging the sides so you can wrap it back over the top; set aside.

In a large bowl, combine the chicken, goat cheese, artichoke, thyme and garlic until well-combined. To check seasoning for the chicken, form a small patty, sauté, taste and adjust seasoning as needed. Add the chicken mixture to the terrine and enclose mixture with plastic wrap making sure it is air-tight and cover with lid.

Place the terrine into a 9-by-13-inch baking pan and pour enough hot water into the cake pan until it comes halfway up the side of the terrine (this is called a bain marie, and allows even cooking). Bake terrine for 1 hour or until an internal temperature of 160 degrees is achieved. Remove from oven, and allow to cool at room temperature. Place the terrine in refrigerator for at least 24 hours to allow it to set. Carefully slide the terrine out of the mold onto a tray and remove wrap and cut into ¾-inch slices.

For the salad: Wash and dry the plum tomato and cut into quarters; filet the quarters, removing and discarding the seedy part of the tomato. Cut the filleted tomato into fine strips.

To assemble the salad, layer the tomato strips, julienned cippolini onion and preserved lemon, and top with a pinch of micro green. Drizzle with basil oil. Top with slice of terrine.

Serves eight.

Cook's note: Look for basil-infused oil and preserved lemon at gourmet shops or online retailers.

Chef Troy Tornabeni, St. Andrew Golf and Country Club, West Chicago