BEJEWELLED SMOKED CHICKEN SUMMER SALAD RECIPE
You don’t just have to save your berry harvest for pudding, try adding them to a salad for an extra tart/sweet flavour. It’s up to personal taste which ones you use, but this is my favoruite combination.
SERVES: 4
INGREDIENTS:
FOR THE DRESSING:
- 4 Tbsp raspberry or other berry vinegar
- 2 Tbsp cold-pressed rapeseed oil or extra virgin olive oil
- 1 Tbsp wholegrain mustard
- 2 tsp clear honey
- Salt and freshly ground black pepper
FOR THE SALAD:
- 350 g *12 oz) assorted berries and currants (Such as small strawberries, redcurrants and raspberries)
- 125g radishes, trimmed
- Large handful of salad leaves (Such as wild rocket, mizuna or corn salad)
- 450 g (1b) skinless, boned, smoked chicken sliced
- Few springs of fresh tarragon
Preparation:
1. First prepare the dressings. Put the vinegar, oil, mustard, honey and seasoing in small screw-top jar and shake well to mix. Set aside until ready to serve.
2. Carefully rinse and dry the berries and currants. Remove the tops of the strawberries and cut in halves or quarters depending on size. Strip the redcurrants from the stalks and place in a bowl. Mix in the raspberries. Set aside. Thinly slice the radish.
3. When ready to serve, put a few salad leaves on each serving plate and sprinkle with radish and the berries. Top with a few slices of smoked chicken and spoon over the berry dressing. Sprinkle with a few leaves of tarragon and serve at room temperature.
Cook’s note: The secret of this salad is to serve it unchilled. While you can prepare the various elements in advance, let them stand at room temperature for about 10 minutes to allow the flavours to develop before serving.
Freezing: Not suitable
Kathryn Hawkins