Valay salad

A recipe from cooking-ez.com

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: 1,245 grams

Times:

Preparation	Cooking	Start to finish
33 min.	30 min.	1 hour 3 min.

Step by step recipe

1	Wash 500 g potatoes (rattes, if possible). Put into a large pan and cover with cold water.
2	Boil the potatoes until tender (a knife blade should go through them easily).
3	Prepare 1 shallot and chop very finely. Put in a salad bowl with the chopped herbs.
4	Peel the potatoes while still hot, slice into rounds and add to the bowl.
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	Prepare the lettuce "chiffonnade".
7	Slice 30 g radishes into thin rounds.
8	Reheat 300 g cooked chicken in a frying pan.
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.

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