Chicken salad, truffles and endive
Instructions
Boil the chicken in salted water.
Clean and wash the vegetables.
Diced chopped ham, boiled chicken and artichokes.
Cut into strips the Endive.
Beat 8 tablespoons oil with mustard and a pinch of salt.
Put everything in a bowl, season with sliced truffle sauce, and serve.
Ingredients and dosing for 4 persons
- 100 g of chicken breast
- 100 g of ham
- 50 g of tartufo d'alba
- 1 head of witlof (endive)
- 4 artichokes
- 1 teaspoon of spicy mustard
- 8 tablespoons of olive oil
- 1 pinch of salt