Chicken Salad
with pineapple and ham recipe
Serves 4-6
Preparation 30 min + 45 min to rest
Cooking 50-60 min.
Fill a large casserole with cold water and bring to a boil. Add the chicken, cloves, sage, bay leaf, rosemary, chopped celery, onion, potato, and carrot. Simmer until the chicken is tender, 45-55 minutes. • Remove the chicken from the casserole and let cool. Reserve the cooking water and vegetables. • Remove and discard the skin. Remove the meat from the bones and place in a large salad bowl. Add the lettuce, shredded celery leaves, ham, apple, and pineapple. Season with salt and pepper. • Drizzle with the lemon juice, toss gently, and let rest for 30 minutes. • Discard the cloves, sage, rosemary, and bay leaf from the reserved stock. • Place I cup (250 ml) of the stock and the vegetables in a food processor. Blend until smooth. Add the egg, egg yolks, mustard, and a pinch of salt. Blend until smooth. • Return to the pan and stir constantly over low heat until the sauce thickens, 5-10 minutes. Remove from the heat and stir in the oil. • Drizzle the salad with the dressing. Serve
at once
Ingredient :
I (3 lb/I.S kg) chicken
2 cloves
3 sage leaves
1 bay leaf
1 sprig of rosemary
4 stalks celery, chopped
1 small onion, chopped
1 potato, peeled and chopped
1 large carrot, peeled and chopped I head of lettuce, shredded
2 oz (60 g) celery leaves, shredded
5 oz (150 g) ham, cut into small cubes I green apple, cored and cubed
1 small pineapple, peeled, cored, and cut into small cubes
Salt and freshly ground black pepper Juice of 2 lemons
1 large egg
2 large egg yolks
1 teaspoon wholegrain mustard
1/4 cup (60 ml) extra-virgin olive oil
