5 or 6 leaves iceberg lettuce 10 to 12 tiny new potatoes 1 small carrot 15 quail eggs I chicken breast fillet A bunch of haricot verts or french beans Salt and pepper
Boil the potatoes and carrots in salted water. Remove and skin potatoes. Use whole or cut it into half. Cut carrot into one-inch sticks. Slice the lettuce into strips. Put the lettuce on the bottom of a dish. Arrange the potatoes around it. Boil haricot verts or french beans for a few minutes.
Heat a skillet and melt some butter. Saute haricot beans and carrots in it. Season with some salt. Cool.
Boil eggs. Peel shell. Set aside to cool.
Boil chicken in some chicken stock and crushed garlic. Add a little salt. Boil for a few minutes. Take out. Sear the chicken fillet in a little butter. Set aside to cool a little before slicing into pieces.
Assemble all the ingredients into a serving dish. Add the eggs and chicken.
Salad dressing:
Quarter cup olive oil 1 tablespoon Dijon mustard 1 teaspoon honey Juice of half lemon 2 tablespoons finely chopped shallots Half a garlic, finely chopped Pinch of salt and a little pepper
Put all the ingredients into a bowl and whisk it until thickened. It is easier to add the oil a little bit at a time and whisking in-between. This can be made in advance and kept in the fridge.
Serve the salad with the dressing.
Comments