Avocado And Chicken Salad With Blue Cheese Dressing
|Chicken||1 , poached in aromatic stock|
|Mayonnaise||2 1⁄4 Cup (36 tbs)|
|Lamb lettuce||1 Bunch (100 gm) (Small Size)|
|Arugula||1 Bunch (100 gm)|
|Radicchio||1 (1 Head)|
|Young zucchini||4 (Tender)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Parsley||3 Tablespoon, finely chopped|
|Light cream||1 Cup (16 tbs)|
|Blue cheese||2 Ounce|
|White peppercorns||To Taste|
1 Trim, wash, and dry all the salad leaves.
2 Shred them and mix well.
3 Place on individual plates.
4 Rinse, dry, and trim the ends from the zucchini.
5 Slice them into thin rounds.
6 In a wide nonstick skillet, heat 1/4 cup olive oil.
7 Saute the zucchini slices with the 2 lightly minced garlic cloves.
8 Season with salt and pepper.
9 Add most of the parsley, reserving a little for a final garnish.
10 When the slices are tender but still crisp, remove from the skillet, leaving the garlic behind.
11 Place on top of the shredded salad bed.
12 In a bowl, stir the cream into the mayonnaise.
13 Add the blue cheese, rubbed through a fine sieve.
14 Season with salt and freshly ground white pepper to taste and stir in a little lemon juice.
15 Slice the poached chicken into fairly small pieces.
16 Peel the avocados and cut lengthwise in half.
17 Remove the pit and cut the flesh lengthwise into thin slices.
18 Fan these out on top of the zucchini and salad.
19 Top each serving with some of the chicken and cover with a few spoonfuls of the blue cheese dressing.
20 Decorate with sprigs of parsley and serve the remaining dressing in a sauceboat or bowl.