John Myers
Ingredients for 8 servings:
- 100 g lamb’s lettuce
- 250 g chicken fillet(s)
- 2 tbsp oil
- salt and pepper
- 1 bulb(s) fennel, thick
- 250 g grapes, green
- 1 package of chestnuts, cooked (or even better: fresh!)
- 125 g mayonnaise
- 3 tbsp yogurt
- 1 tbsp mustard
- 1 tbsp horseradish , (jar)
- ½ bunch radishes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
delicious combination of sweet, spicy and fruity
Line a large platter with lamb’s lettuce. Cook the chicken fillets in oil, season with salt and pepper, and slice. Halve the fennel bulb and cut into small cubes or thin wedges. Halve the grapes (deseed them if necessary or buy seedless). Quarter the chestnuts. Mix the salad mayonnaise with yogurt, mustard, and horseradish. Slice the radishes and stir into the salad dressing. Arrange the meat, fennel, grapes, and chestnuts over the bed of lamb’s lettuce and toss with the salad dressing. Serve immediately; the lamb’s lettuce wilts quickly.
Facebook Comments