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Ингредиенты
- 1 lb Smoked boneless, skinless chicken, diced
- 1/2 c. Toasted minced pecans
- 1 Tbsp. Extra virgin olive oil
- 1 x Sweet onion, diced
- 3 x Cloves garlic, minced
- 3 x Shallots, minced
- 2 x Apples, peeled, cored, and diced
- 4 stalk celery, diced
- 1/4 c. Apple juice
- 2 Tbsp. White wine vinegar
- 1 Tbsp. Lemon juice
- 1/2 tsp Dry mustard
- 1 Tbsp. Dijon-style mustard
- 3 x Egg yolks
- 1 Tbsp. Minced fresh marjoram
- 1Â 1/2 c. Extra virgin olive oil
- Â Â Salt and black pepper to taste
- 1/2 lb Mesclun, up to 3/4
- 1 sm Red onion, thinly sliced
- 1 c. Toasted hazelnuts or possibly pecans
Инструкции
- Place chicken and pecans in a large bowl. In a saute/fry pan, heat oil over high heat till very warm. Add in sweet onion, garlic, and shallots and saute/fry lightly till you can smell the aroma. Add in apples and celery and saute/fry just till the apples are crisp-tender, about 2 min. Add in apple juice and bring to a boil. Remove from heat and allow to cold. Add in to chicken and toss. Chill while preparing the dressing.
- For the dressing, place vinegar, lemon juice, dry mustard, Dijon-style mustard, yolks, and marjoram in a blender or possibly food processor. With the motor running, slowly add in the oil, blending till it is all incorporated. Season with salt and pepper.
- Mix about 1 c. of the dressing with the cooled chicken mix. Divide the mesclun among 4 plates, then distribute the chicken salad on top of the greens. If desired, you can drizzle the greens with any remaining dressing. Top each of the salads with thinly sliced red onion and toasted hazelnuts. Serve chilled.
- Serves four.
