Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 6
By Adam ByattFrom Saturday Kitchen
Ingredients
For the salad
- 80g/3oz new season broad beans, podded
- 2 asparagus spears
- 2 cooked smoked chicken breasts
- 3 Little Gem lettuces
- 80g/3oz tiny boiled Jersey Royal potatoes
- 2 spring onions, thinly sliced and in iced water
- 3 radish, thinly sliced and in iced water
- 20g/¾oz salad cress
- 3 stems fresh lovage
- salt and freshly ground black pepper
For the salad cream
- 2 eggs, cooked for 5 minutes and peeled
- 15g/½oz sugar
- 10g/⅓oz salt
- 35g/1¼oz chardonnay wine vinegar
- 250ml/9fl oz vegetable oil
- 25ml/2 tbsp double cream
Method
-
Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh.
-
Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside.
-
Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water.
-
Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper.
-
Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream.
