Cocktail chicken, vegetables, salsa rosa
Instructions
The chicken breasts should be already roasted.
Prepare the pink sauce: put the egg yolk in a bowl, add the mustard, salt and pepper.
Stir well with a spoon, stir in the oil gradually, beating vigorously until the mayonnaise is emulsified.
Continue pouring and whisking until all the oil is incorporated.
Add the vinegar gradually and beat.
Mix in a bowl the cream, cognac, Worcestershire sauce and ketchup.
Salt and pepper lightly.
Mix the mayonnaise with the contents of the bowl, taste, add salt and pepper if necessary, keep cool until ready to serve.
Prepare the chicken: cut it into cubes.
Slice the celery.
Cut the zucchini into very thin slices of raw, after being washed and dried.
Coarsely chop the stems of chives.
Wash and dry the salads for decoration.
Cut into strips salad of Chioggia holding aside a whole leaf.
Lay some lettuce leaves on one half of a large serving dish.
On the other half of the pot put the strips of salad of Chioggia.
Collect the pieces of chicken, celery, zucchini slices, chives and oil in a bowl.
Add salt, pepper and mix well until all ingredients are well blended.
Place the chicken on the prepared with two salads.
Gently open the leaf by hand and pour the pink sauce.
Brought to the table along with the remaining sauce into a gravy boat.
Suggested wine: Teroldego Rosé.
Ingredients and dosing for 6 persons
- 1 teaspoon of mustard
- 1 costa of celery
- 2 zucchini
- Chives
- 6 tablespoons of olive oil
- Salt
- Pepper
- 500 g of chicken breasts
- 20 cl of olive oil
- 1 head of salad chioggia
- 1 teaspoon of wine vinegar
- 10 cl of cream
- 1 tablespoon of cognac
- 1 tablespoon of worcestershire sauce
- 2 tablespoons of ketchup
- 1 head of lettuce salad
- 1 egg yolk