Everyone loves a delicious summer salad and this one never fails to impress. It has been a favorite of the cooking school for many years . Easy to make and will keep in the fridge for a few days.
serves 4 - 8
3-4 roasted chicken breast
1/2 a kilo (1 pound) mushrooms
Little bit of Mayonnaise ( with Dijon mustard)
Cream fraiche
salt & pepper
lemon juice
Optional 10 slices of pancetta for the topping!
Method
Cut the chicken breast up in dices,
slice the mushrooms and fry them
on the thicker side;
Make a small portion of mayo ( see recipe ) optional mix it with cream fraiche and flavour it with curry, lemon juice salt and pepper.
Mix it all together and let it rest for an hour, taste it again.
serve it on toasted bread, in a bread roll or on a salad.
and optional top it up with fried crispy pancetta bacon.
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