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Ingredients Jump to Instructions ↓

  1. 3 cups 187g / 6.6oz Cooked chicken - shredded

  2. 1 cup 237ml Baked ham - julienne

  3. 1/2 cup 73g / 2.6oz Spiced cheese - leyden or Kuminost - diced

  4. 1 Egg yolk

  5. 1 tablespoon 15ml White wine vinegar

  6. 2 teaspoons 10ml Dijon mustard

  7. 1 Cayenne pepper

  8. 1/3 cup 78ml Salad oil

  9. 1 Green onion - thinly

  10. Sliced Shredded romain

  11. Tomato and hard-cooked eggs

  12. For garnish

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine chicken, ham, and cheese.

  2. In a medium bowl beat egg yolk with vinegar, mustard, and cayenne. Using a whisk or fork, gradually beat in oil until thick and creamy. Mix in green onion.

  3. Lightly mix dressing with chicken mixture. If made ahead, cover and refrigerate. Serve on shredded romaine on individual salad plates. Garnish with tomatoes and egg wedges.

  4. Recipe By: the California Culinary Academy

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