asparagus
and
poached chicken
salad

Usually, by Summer the local asparagus season is finished. However, this salad is also excellent made with julienned choko, that has been quickly blanched in boiling salted water and refreshed in ice water. We dry the choko on paper towel and proceed as with the asparagus. Choko compared to asaparagus is rather bland, but its texture works very well.

2 December 2024 AO

the ingredients

entrée for 6
the meat of 1 poached chicken or 2kg drumettes [1]
2 bunches of thick stemmed (real) asparagus, tough ends snapped off, thinly  sliced lengthwise
1 medium red onion, peeled and finely chopped
30g rinsed or drained capers
12 cornichons [approximately 50g], finely sliced
½ bunch dill, stalked, few sprigs reserved and rest chopped
6 hard boiled eggs, peeled, 4 sliced and 2 quartered
250g lemon mayonnaise 
1 large cos, washed and dried, larger leaves broken up, smaller leaves left whole

[1] we have found most chicken benefits from brining  if you have the time

1L filtered water
25g sea salt
25g sugar
25g white wine vinegar

250g chickpeas

Add the salt, sugar and vinegar to the litre of water and stir until the salt and sugar is dissolved. Rinse the chicken under cold running water and dry them on paper towel. Put the chicken into a bowl, pour over the brine, mix through and make sure the chicken is under the brine. Cover and refrigerate for twenty four hours.

check out the tips

Blanche the asparagus [or choko] very quickly in boiling salted water with a little extra virgin olive oil. Drain and refresh in ice water…dry on a clean cloth.

Just before serving, put everything except the quartered eggs and whole cos leaves into a bowl. Season generously with salt and pepper and mix gently. Using the small cos leaves to make the salad look attractive plate the dish and garnish with the quartered eggs and serve.

tip — we also make this into a Russian salad, adding cooked carrot dice, green peas, finely chopped blanched beans and replace the dill with tarragon and add a tablespoon of whole grain mustard to the base mayonnaise; we especially love the Beerenberg Hahndorf Hot Mustard because it adds the type of hot zing we love. The cos is not added to the salad and only used as an edible garnish underneath the salad…soil grown always has a better flavour.

ABOUT

We have 42 years history at the highest level
in the food and wine industry and the passion for our craft remains undiminished…
read more

ON cuisine-extreme

NEWSLETTER

Subscribe to our newsletter
to get the latest news, tips, and advice.
Click here TO SUBSCRIBE
 
.……… ann_oliver

COPYRIGHT © TEXT AND IMAGES ANN OLIVER 2024 UNLESS OTHERWISE STATED