Smoked Chicken Salad With Basil-parmesan Mayonnaise Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Smoked chicken breasts,
1/2 cup: PLUS,
Julienned,
2 tbsp: Olive oil,
8 ounce: Proscuitto, julienned
5 tbsp: Fresh lemon juice,
5 ounce: Gruyere cheese, julienned
2: Egg yolks,
8: Sun-dried tomatoes, (packed
1/3 cup: Grated Parmesan cheese,
In oil) drained and,
3 tbsp: Chopped fresh basil,
Julienned,
2 tsp: Dijon mustard,
6: Scallions, julienned
1 cup: Vegetable oil,
8 ounce: Mushrooms, wiped clean &
Salt & freshly ground black,
Sliced,
Pepper to taste,
Directions:
Combine the chicken, proscuitto, Gruyere, tomatoes, scallions, and
mushrooms in a large mixing bowl. Toss with the 2 T olive oil and 2
T of the lemon juice. Process the egg yolks, Parmesan, basil,
mustard and remaining 3 T lemon juice in a food processor fitted with
a steel blade for 30 secondes. With the machine running, pour the
1/2 c olive oil and then the vegetable oil in a thin steady stream
through the feed tube to make a thick mayonnaise. Season to taste
with salt & pepper. Add the mayonnaise to the salad and toss to
combine. From The Silver Palate Good Times Cookbook by Julee Russo &
Sheila Lukins. Submitted By TERRI WOLTMON On 05-05-95
Source from luhu.jp
mushrooms in a large mixing bowl. Toss with the 2 T olive oil and 2
T of the lemon juice. Process the egg yolks, Parmesan, basil,
mustard and remaining 3 T lemon juice in a food processor fitted with
a steel blade for 30 secondes. With the machine running, pour the
1/2 c olive oil and then the vegetable oil in a thin steady stream
through the feed tube to make a thick mayonnaise. Season to taste
with salt & pepper. Add the mayonnaise to the salad and toss to
combine. From The Silver Palate Good Times Cookbook by Julee Russo &
Sheila Lukins. Submitted By TERRI WOLTMON On 05-05-95
Source from luhu.jp