Salade du chef au poulet



  • 900 gr. (1,98 lbs) a little chicken around
  • 1 tablet of chicken broth
  • 100 gr.(0,22 lbs) long grain rice
  • 100 gr. (0,22 lbs) Corn (Boiled)
  • 1 bunch of celery leaves
  • 1 bunch of cress
  • 3 tomatoes
  • 100 gr.(0,22 lbs) black olive
  • 1 curly salad
  • 1 head of onion
  • 4 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • enough salt, pepper
For Mayonnaise:
  • 1 teaspoon hard mustard
  • 1/5 liter of olive oil (1 cup)
  • 1 tablespoon of vinegar
  • 1 egg yolk
  • enough salt, pepper

Boil the chicken in water in which you have dissolved the chicken broth tablet for 30 minutes. Clean the meat of the boiled chicken from the bones. Finely chop the chicken meat. Boil the rice and drain it. Rinse with cold water to separate the grains. Finely chop the large veins of the celery leaves. Peel the skins off the tomatoes and cut them into small pieces. Break up the cress leaves with your hands. Wash the lettuce and cut it into small pieces. Remove the pits of the olives. Mix all the ingredients in the salad juice you will make with olive oil, lemon juice, salt, pepper and infuse for 2 hours. Meanwhile, prepare your mayonnaise. Mix some of the mayonnaise with the salad juice and mix it with the salad ingredients. Lay curly lettuce leaves at the bottom of the plate and pour the brewed ingredients, garnish with black olives and serve with the remaining mayonnaise.


 

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