This Paul Bocuse salad is just excellent.
(Not that one would be surprised coming from one of the greatest chefs of all time!)
Such a wonderful, sophisticated flavour. Everything balances, everything is just right.
Definitely a Saturday lunch winner.
(The recipe calls for white baby onions. These ARE NOT those appalling things you can find pickling in jars. You’ll have to shop around – Harris Farm or a nice IGA – though they are out there. If you use those onions in a jar, a curse will come over your kitchen!)
2 chicken breasts, skinless and boneless
Cos lettuce, sliced
3 stalks celery, thinly sliced
2 white baby onions, sliced finely
100 gm Gruyère cheese, diced
100 gm black olives, pitted and torn
3 large tomatoes, peeled, seeded and chopped
100gm walnut pieces
2 tbsp sherry vinegar
6 tbsp olive oil
Salt and freshly ground pepper
1 clove garlic, finely chopped
- Poach the chicken in water together with some celery leaves and peppercorns and then cool and slice into strips.
- Place the chicken, celery onion, cheese, olives, tomatoes and walnuts in a large bowl and chill.
- Whisk together the vinegar, oil, garlic, salt and pepper.
- Pour the dressing over the salad just before serving and toss well.