Julienne Salad
Salads • European
Description
Julienne Salad
Ingredients
- Potato 5 oz
- Chicken Egg 5 pieces
- Pickled Chanterelles 5 oz
- Chicken fillet 5 oz
- Onion 10 oz
- Parmesan Cheese 5 oz
- Cream 5 fl oz
- Butter 0 oz
- Wheat Flour 1 tablespoon
- Mayonnaise 5 oz
- Olive Oil 0 fl oz
- Sugar a pinch
- Ground Black Pepper a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Boil the potatoes and eggs, then cool them. Peel the skin and shells. Separate the eggs into whites and yolks (use the yolks for other dishes).
Step 2
Peel the onion, finely chop it, lightly salt, and sauté in a small amount of olive oil over medium heat until soft and slightly golden. Cool.
Step 3
Boil or steam the chicken fillet (breasts or thighs), lightly salting it. If using breasts, try to minimize cooking time to avoid dry meat. Cool and cut into small pieces.
Step 4
Cut the champignon caps in half and slice them thinly. Sauté over medium heat in a small amount of olive oil, adding salt and pepper. Mix the cream and flour to avoid lumps. When the mushrooms become soft (about 15 minutes), add the cream, butter, and a pinch of sugar, and simmer on low heat until thickened (2-3 minutes), stirring constantly. The mixture should have a semi-liquid consistency. Cool.
Step 5
Layer grated potato at the bottom of a salad bowl, spread a thin layer of homemade mayonnaise (store-bought can be used, but it should be semi-liquid). Next, layer the chicken meat, followed by the mushroom julienne, then the onion, and finally the grated egg whites. Lightly spread another layer of homemade mayonnaise on top of the egg whites. The final layer is grated parmesan (ideally Italian, but another hard cheese can be used).
Step 6
Let it sit in the refrigerator for a few hours to allow the ingredients to soak.
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