chicken mayonnaise salad with cos and asparagus
entrée for 6

the meat of 1 poached chicken — click here to go to poaching technique
2 bunches of thick stemmed (real) asparagus, tough ends snapped off, thinly diagonally sliced
1 medium red onion, peeled and finely chopped
1 tablespoon drained capers
12 cornichons, finely sliced
½ bunch dill, stalked, few sprigs reserved and rest chopped
6 hard boiled eggs, peeled, 4 sliced and 2 quartered
250ml lemon mayonnaise — refer to the recipe index
1 large cos, washed and dried, larger leaves broken up, smaller leaves left whole

Method
Blanche the asparagus (see image below) very quickly in boiling salted water with a little extra virgin olive oil. Drain and refresh under cold running water.

Just before serving, put everything except the quartered eggs and whole cos leaves into a bowl. Season generously with salt and pepper and mix gently. Using the small cos leaves t make the salad look attractive plate the dish and garnish with the quartered eggs and serve.

tip — we also make this into a Russian salad, adding cooked carrot dice, green peas, finely chopped blanched beans and replace the dill with tarragon and add a tablespoon of whole grain mustard, we especially love the Beerenberg Hahndorf Hot Mustard to the base mayonnaise. The cos is not added to the salad and only used as an edible garnish underneath the salad.



   



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Posted by Ann Oliver
Friday September 22, 2017

For more asparagus tips and ideas click on the image below.


Growing asparagus is very easy, but it takes time and patience. You can buy advanced crowns but they are very expensive and growing from seed can take several years before they produce. There is plenty of good information on–line about growing asparagus…so, give it a go!


unless otherwise stated copyright © text, recipes and images Ann Oliver 2017