SALAD DE POULET A LENDIENNE
Ingredients:
1 egg yolk (room temp)
7 ozs olive oil
½ tsp salt
black pepper
1 tsp french mustard
½ tsp curry
lemon juice/garlic
3 lbs steamed chicken
1 cup granny smith apple
1 cup fresh pineapple
½ cup roasted almonds
½ cup chopped shallots
Method:
Cut pineapples in half lenthwise and cut out the flesh, leaving a sufficient rim.
Make mayonnaise:
Beat egg yolk and salt. Add oil drop by drop. Becomes very thick. Add lemon juice to break down.
Add salt, pepper, mustard, curry powder, and lemon juice and/or garlic.
Add diced chicken and remaining ingredients to mayonaise. Fold until well-mixed and arrange in pineapple halves. Decorate.
DATE: May 1992
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