Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
51,6524.1/5 for 25 ratings
Last modified on: August 9th 2015
For 6 people, you will need:
- 1
500 g potatoes - 2
1 shallot - 3
parsley - 4
chives - 5
6 tablespoons French dressing (vinaigrette) - 6
1 lettuce - 7
30 g radishes - 8
300 g cooked chicken - Total weight: 1,045 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 30 min. | 1 hour 3 min. |
Keeping:
A few days in the fridge, protected with plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Wash 500 g potatoes (rattes, if possible). Put into a large pan and cover with cold water.
Stage 2 - 25 min.
Boil the potatoes until tender (a knife blade should go through them easily).
Stage 3 - 5 min.
Stage 4 - 8 min.
Peel the potatoes while still hot, slice into rounds and add to the bowl.
Stage 5 - 2 min.
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.
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.
Stage 6 - 5 min.
Prepare the lettuce "chiffonnade".
Stage 7 - 5 min.
Slice 30 g radishes into thin rounds.
Stage 8 - 5 min.
Reheat 300 g cooked chicken in a frying pan.
Stage 9 - 3 min.
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.
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.
Nutritional information
How much will it cost?
- For 6 people : 3.38 €
- Per person : 0.56 €
And to drink?: A white wine from Charcenne.
Source
Home made.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Hot box cheese , Salt cod brandade, Potato gratin, Potatoes with prawns, ... All |
 | Cooked chicken: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Gratin of chicken with rice and sautéed mushrooms, Lemony chicken and radish salad, Surprise bread, Chicken and Avocado Salad, ... All |
| Radishes: You can check-out other recipes which use it, like for example: Chicken and Avocado Salad, Prawn salad with a crunch, Crunchy salad, Red cabage salad with toasted almonds, Crunchy spring salad, ... All |
 | French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Warm Leek and Potato Salad, Warm chicken salad, Leeks in vinaigrette , Warm haricot bean salad, Beetroot and fried chicken salad, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.