Valay salad


Valay salad
This salad combines ratte potatoes, lettuce, radishes and chicken with a herb dressing.
92 K 4.1/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: August 9th 2015
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 1 hour 3 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Valay salad
Wash 500 g potatoes (rattes, if possible). Put into a large pan and cover with cold water.

Stage 2 - 25 min.
Valay salad
Boil the potatoes until tender (a knife blade should go through them easily).

Stage 3 - 5 min.
Valay salad
Prepare 1 shallot and chop very finely. Put in a salad bowl with the chopped herbs.

Stage 4 - 8 min.
Valay salad
Peel the potatoes while still hot, slice into rounds and add to the bowl.

Stage 5 - 2 min.
Valay salad
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.

Stage 6 - 5 min.
Valay salad
Prepare the lettuce "chiffonnade".

Stage 7 - 5 min.
Valay salad
Slice 30 g radishes into thin rounds.

Stage 8 - 5 min.
Valay salad
Reheat 300 g cooked chicken in a frying pan.

Stage 9 - 3 min.
Valay salad
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.
Keeping: A few days in the fridge, protected with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1,150 RDI=440 %130 RDI=10 %460 RDI=70 %1,650 RDI=80 %6,910 RDI: 80 %
Per 100 g90 RDI=40 %10 RDI=1 %40 RDI=6 %130 RDI=7 %560 RDI: 7 %
Per person190 RDI=70 %20 RDI=2 %80 RDI=10 %280 RDI=10 %1,150 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Mustard, Celery
How much will it cost?
  • For 6 people : £4.50
  • Per person : £0.75

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sauce Normande (for fish)
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
January 1st 2020225 K4.8 40 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020330 K5 1 hour 15 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021282 K 24.5 3 hours 8 min.
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
June 22th 2013277 K4.6 1 hour 45 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011321 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page