Valay salad

Step by step recipe:

  1. 5 min.Valay salad : Photo of step #1
    Wash 500 g potatoes (rattes, if possible). Put into a large pan and cover with cold water.
  2. 25 min.Valay salad : Photo of step #2
    Boil the potatoes until tender (a knife blade should go through them easily).
  3. 5 min.Valay salad : Photo of step #3
    Prepare 1 shallot and chop very finely. Put in a salad bowl with the chopped herbs.
  4. 8 min.Valay salad : Photo of step #4
    Peel the potatoes while still hot, slice into rounds and add to the bowl.
  5. 2 min.Valay salad : Photo of step #5
    Pour 6 tablespoons French dressing (vinaigrette) over and mix with a fork.

    It is important to do this while the potatoes are still hot so that they absorb some of the vinaigrette. This gives them a melt-in-the-mouth texture.
  6. 5 min.Valay salad : Photo of step #6
    Prepare the lettuce "chiffonnade".
  7. 5 min.Valay salad : Photo of step #7
    Slice 30 g radishes into thin rounds.
  8. 5 min.Valay salad : Photo of step #8
    Reheat 300 g cooked chicken in a frying pan.
  9. 3 min.Valay salad : Photo of step #9
    Add the radishes, lettuce and chicken to the salad. Add a little more vinaigrette if you wish and mix well.

    Serve without delay so that the potatoes and chicken are still warm.

Remarks:

If you don't have ratte potatoes, use another firm variety instead.

And to drink?

A white wine from Charcenne.

Source:

Home made.

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