Chicken and Haricots Verts Salad
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INGREDIENTS
Sprig of parsley
Sprig of tarragon
1 bay leaf
1/2 an onion, peeled
Salt and freshly ground pepper
2 boneless, skinless chicken breasts
2 teaspoons Meaux mustard
2 tablespoons red wine vinegar
6 tablespoons olive oil
3 tablespoons heavy cream
2 tablespoons minced fresh basil
1 pound haricots verts
3/4 pound mushrooms, cleaned and thinly sliced
1 cup Tricolor Peppers [5]
1 tablespoon lemon juice
1 cup coarsely chopped walnuts
Yield: 6 servings
Sprig of tarragon
1 bay leaf
1/2 an onion, peeled
Salt and freshly ground pepper
2 boneless, skinless chicken breasts
2 teaspoons Meaux mustard
2 tablespoons red wine vinegar
6 tablespoons olive oil
3 tablespoons heavy cream
2 tablespoons minced fresh basil
1 pound haricots verts
3/4 pound mushrooms, cleaned and thinly sliced
1 cup Tricolor Peppers [5]
1 tablespoon lemon juice
1 cup coarsely chopped walnuts
Yield: 6 servings
RECIPE
Bring 2 cups of water to a boil. Add the parsley, tarragon, bay leaf, onion and salt.
Drop the chicken into water, and poach for 12 minutes. Cool and cut the chicken into small pieces. (This step can be done in advance.)
For the dressing: Put the mustard and vinegar in a bowl, and mix well. Whisk in the oil, then add the cream and basil. Season with salt and pepper to taste.
Steam the beans for 8 minutes. Drain, and place in a bowl with the chicken, the dressing and all the remaining ingredients, and toss gently.
Drop the chicken into water, and poach for 12 minutes. Cool and cut the chicken into small pieces. (This step can be done in advance.)
For the dressing: Put the mustard and vinegar in a bowl, and mix well. Whisk in the oil, then add the cream and basil. Season with salt and pepper to taste.
Steam the beans for 8 minutes. Drain, and place in a bowl with the chicken, the dressing and all the remaining ingredients, and toss gently.
