Welcome to Sarah's Adventures in Culinary Experimentation

This blog is for posting recipes I've experimented with while teaching myself to cook. Some I have taken from my favorite recipe books, others are purely my own experimentations. My audience is usually just my husband, my toddler daughter, and I and we are living on a tight budget. Sometimes you might find a splurge.

Hopefully you'll find something here that you like!

Thursday, September 25, 2008

Delia's Waldorf Chicken Salad

Delia is a British chef who has her own popular website. This salad was made for Ray for the first time by his boss, Andrew. Ray decided to make it for dinner tonight.

Ingredients
1 x 2 lb 4 oz (1 kg) cooked chicken
4 sticks of celery (4 oz/110 g), chopped
8 spring onions,chopped (including the green parts)
2 oz (50 g) walnut halves, roughly chopped
6 oz (175 g) seedless black grapes, halved (however many you want)
a few lettuce leaves
sprigs of watercress, to garnish

For the dressing:
1 teaspoon sea salt (half that if you are using regular salt)
2 cloves garlic (1 tsp minced garlic)
2 teaspoons chopped fresh tarragon
2 rounded tablespoons mayonnaise
2 heaped dessertspoons natural yoghurt (greek natural yoghurt)
freshly milled black pepper

Begin by stripping the skin from the chicken and discarding it. Then remove the flesh from the bones and slice it into longish, 1 inch (2.5 cm) thick pieces, and place these in a large bowl. Next, add the chopped celery to the bowl, together with the spring onions and chopped walnuts.

Now for the dressing: place the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down to a puree. Next add the tarragon, mayonnaise and yoghurt with a few twists of freshly milled pepper and blend everything together thoroughly. Pour the dressing over the salad and toss everything together well to get a good coating of the dressing. Arrange some lettuce leaves in a large, shallow serving dish, pile the chicken salad on top, sprinkle the grapes all over, and, if you like, garnish with sprigs of watercress.

Note: We doubled the dressing, but not the salt. It was really delicious. We just used a whole pack of chicken too. I did the assembly, but this was something my husband, Ray, put together. It was so delicious I said we need to eat this like 1-2 times a week. It was fresh, filling, and easy to make.

Sorry no pictures. Maybe next time.

This recipe is from deliaonline.com as recommended by Andrew.

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