John Myers
Contents
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Ingredients
salad
- 250 g Red lentils
- 0,5 Chinese cabbage
- 1 Cucumber
- 1 bunch Spring onions
- 1 bunch Leaf parsley
- 500 g Cooked chicken breast
dressing
- 2 tsp Fennel seeds
- 2 Garlic cloves
- 4 tbsp Balsamic vinegar
- 50 ml Olive oil
- Salt
- Pepper
- Espelette pepper
- 1 tsp Mustard
Instructions
salad
- Simmer the unsalted lentils in enough water for about 10 minutes, then strain over a sieve and rinse under cold running water and then place in a large bowl. Cut the Chinese cabbage into fine strips and add them as well. Halve the cucumber and remove the seeds with a sharp spoon, then cut into cubes and also add to the lentils.
- Finely chop the parsley and cut the spring onions into fine rings and also add to the lentils. Cut the chicken breast into cubes and place in a separate bowl, season with salt, pepper and Espelette pepper, stir well and then also add to the lentils. Now mix everything well.
dressing
- Put the mustard, baslamico, garlic cloves, salt and pepper and Espelette pepper in a tall container and then add the olive oil. Please keep in mind that the dressing should be very strongly seasoned, because it is supposed to season the other ingredients. Now process everything with the hand blender into a creamy dressing. Roast the fennel in a pan without fat until it begins to smell strongly and stir immediately into the dressing while hot.
finish
- Arrange the salad on flat bowls and pour the dressing on top.
