- Dressing ingredients
- 25gms Coleman’s English mustard
- 25gms Dijon mustard
- 125mls white wine vinegar
- 180mls olive oil
- 180mls sunflower oil
- 5gms tarragon
- 5gms chives
- ¼ punnet mustard cress
- 10 peppercorns
- Salt to taste
- Salad mix ingredients
- 2 ripe avocados diced
- 2 -3 baby gem chopped
- 10gms broad beans peeled
- 1 red chicory chopped
- 2 skinless supremes chicken, grilled, then cooled, then diced
- 15 gms chopped chives
- 100gms frozen peas blanched refreshed
- One red bell pepper diced into small pieces (petit brunoise )
- 10gms chopped tarragon
- 3 plum tomatoes chopped
Chopped Chicken and Tarragon Salad
Richard Liversidge
11th October 2018
Chopped Chicken and Tarragon Salad
This recipe is one of the recipes taught on the Corbin & King apprenticeship scheme and also is served at The
Wolseley.
Ingredients
Method
Dressing Method
1. Peel and slice the shallots into half, marinade for 24 hours in the mustards, vinegar, and spices.
2. Once marinated for 24 hours, blend/liquidize and slowly pour in the 2 oils. Add a touch of warm water as the dressing becomes too thick.
3. Adjust the seasoning with salt and white pepper.
4. Place in a container and chill.
Salad mix method
Place all the chopped salad in a large bowl and spoon in your vinaigrette. Stir gently until well mixed.
Season with salt and a twist of fresh pepper.
Great with some fresh, crusty baguette and chilled white wine
It’s also very nice with chopped ham, chopped cooked bacon or cubed cheese (a Comte works well) added. Or you can play around with the recipe and add chopped boiled egg, if you want as well, and chopped asparagus, artichokes and hearts of palm etc.
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