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Prosciutto & Egg Salad with Chicken and Mustard & Dill Sauce |
Serves 4
• 2 large chicken breasts – skin off
• 1 baby cos lettuce
• 1 handful rocket leaves
• 4 slices Istra prosciutto
• 8 cherry tomatoes, halved
• 1 ripe firm avocado, peeled, diced
• 4 local free-range quail eggs
• 4 tablespoons Country Cuisine
Mustard & Dill Sauce
• Squeeze lemon juice
• Vineyard of St Francis Olive Oil (Yandoit) |
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Season chicken breast with salt and pepper.
Pan fry until golden brown and cooked through – about 20 mins depending on size of breast. Leave to cool. Pan fry the prosciutto until crisp.
When cool, dice the chicken into about 10mm chunks, toss together with the avocado and Mustard & Dill Sauce.
Fry or poach the eggs and leave to one side.
Toss the cos lettuce leaves in a squeeze of lemon juice and a dash of olive oil. Do the same with the rocket. Arrange the lettuce leaves around the plate. Pile the rocket in the middle. Top with chicken and avocado. Place an egg on top and scatter with pieces of prosciutto and tomatoes.
This recipe will be available as a “regional plate” at the Ellender Estate Winery for lunch.
Chef: Phillipa Wooller: Country Cuisine
Regional Wine Match: Ellender Estate Chardonnay
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