John Myers
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Chicken Carpaccio on Asparagus Salad with Green Sauce
The perfect chicken carpaccio on asparagus salad with green sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Chicken fillets
- 3 tbsp Olive oil
- 0,5 bunch Parsely
- 0,5 bunch Basil
- 1 Clove of garlic
- 1 tsp Dijon mustard
- 4 tbsp Lime juice
- 8 tbsp Olive oil
- 75 g Creme fraiche Cheese
- 1 kg Asparagus green
- 200 g Lamb’S lettuce or baby salad mix
- 7 tbsp Bianco balsamic vinegar
- Salt
- Pepper from the grinder
- Sugar
Asparagus salad
- Wash the asparagus and cut off the woody ends. Cut the stalks diagonally into approx. 1 cm wide slices, leaving the asparagus heads whole. Put the asparagus in boiling salted water with a pinch of sugar, bring to the boil again and cook for about 5 minutes. Pour into a sieve, quench, drain well and allow to cool.
- Wash the lettuce and drain well. For the vinaigrette, mix together vinegar, salt, pepper and 1⁄2 teaspoon sugar. Beat in 4 tablespoons of olive oil. Mix the lettuce, asparagus and vinaigrette, arrange on a large platter.
Chicken carpaccio
- Wash the meat and pat dry. Heat oil in a large pan. Fry the chicken fillet in it for 6–8 minutes on each side. Season with salt and pepper. Remove.
green sauce
- For the green sauce, wash the herbs, shake dry and pick off the leaves. Peel and roughly chop the garlic. Put the herbs, garlic, mustard, lime juice and 4 tablespoons of olive oil in a tall mixing bowl and puree finely with a hand blender. Stir in the crème fraîche. Season to taste with salt and pepper.
- Cut the meat into thin slices and serve as a carpaccio on the salad. Put the sauce on top as blobs.
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