Ingredients and Methods
Ingredients
Salad
- 4 chicken breast poached in a fragrant chicken stock, torn into pieces
- 2 Witlof cut into ribbons lengthways
- 125g rinsed raw button mushrooms finely sliced
- 2 bunches Breakfast radishes finely sliced
- 2 Red onions finely sliced
- 100g Cooked Corn kernels
- 100g Mixed heirlooms tomatoes nicely cut into bite sized pieces
- 2 heads of baby gem lettuce leaves (hearts only)
- 1 bunch of basil leaves
- 1 bunch of tarragon leaves
- Ripe nectarines cut into fine slices
- Buttermilk dressing see recipe
Buttermilk Dressing
- 1 clove of finely chopped garlic
- 100ml buttermilk
- 100mlNatural yoghurt
- 4 tablspn cider vinegar
- 1 bunch of tarragon finely chopped
- Pinch of salt
Method
1). Cover your raw chicken breast in cold chicken stock, add aromatics like, onion, garlic, & herbs, salt
2) Bring to the boil very gently over a low heat, simmer for 4 mins on the lowest setting, then switch off & allow to cool
3) Once cold refrigerate till required, then tear into bite size pieces.
4) Prepare all the other Ingredients
5) To serve simply toss all the ingredients except the cos leaves, dress these separately & arrange neatly around your serving dish then arrange the tossed salad on top garnish with slices of nectarines
This salad without the chicken is a great accompaniment to cured meat like Prosciutto & Bresola too.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
