SIL­VENA ROWE’S

Chicken and veal salad with creamy avocado vinai­grette (serves 4)

Friday - - Leisure -

Prep time: 15 mins

For the avocado dress­ing: 2 cloves gar­lic, minced 100ml ex­tra-vir­gin olive oil Juice of 1 le­mon 1 large egg yolk 1/2 tsp Di­jon mus­tard 1 large soft avocado, creamed For the salad: 3 chicken breasts, roasted and cubed 8 slices veal ba­con, chopped 2 toma­toes, seeded and chopped 2 large ro­maine hearts, chopped 1 small red onion, chopped 150g green beans 200g cubed moz­zarella cheese 100g Parme­san cheese 1To

pre­pare the dress­ing, com­bine gar­lic, oil, le­mon juice, egg yolk, mus­tard and avocado in a blender to make creamy paste. Sea­son with salt and pep­per. 2To

pre­pare the salad, com­bine all the in­gre­di­ents, driz­zle some of the dress­ing and sea­son with salt and pep­per. Toss well. Add more sea­son­ing or dress­ing, if re­quired.

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