Zuni Cafe’s roast chicken and bread salad is one of San Francisco’s, if not California’s, most iconic dishes. And understandably so: perfectly roasted chicken on top of a bed of dressed salad and croutons soaked in chicken dripping. In my low-waste version, I make the dressing mainly from the chicken fat and without olive oil, and roast the bird on top of the bread, so it absorbs as much flavour as possible.
