A big birthday salad

A big birthday salad

By
From
Under the Walnut Tree
Serves
5-6
Photographer
Fanny Bergenström

This generous salad is great with creamy Nobis dressing and freshly baked bread. It’s easy to make a larger batch when catering for a crowd.

Ingredients

Quantity Ingredient
various kinds of lettuce leaves, such as rocket, radicchio, round lettuce or baby english spinach
2 eggs
1 small barbecued chicken
100g bacon rashers, sliced
100g blue cheese
2 avocados, in cubes
1 bunch radishes, sliced
75g walnuts, roughly chopped
Nobis dressing

Method

  1. Rinse the lettuce leaves well, gently pat dry or spin them in a salad spinner. Place in airy plastic bags and refrigerate until needed. Boil the eggs for 7-8 minutes.
  2. Remove the chicken skin and bones and cut the meat into pieces.
  3. Slowly fry the bacon over medium heat until crisp, then remove from the pan and drain on paper towels. Cover the base of a salad bowl with the mixed lettuce leaves. Distribute the chicken pieces and crumble the blue cheese and bacon on top.
  4. Add the cubes of avocado, sliced radishes and roughly chopped walnuts. Cut the boiled eggs into wedges and arrange on top of the salad. Serve with Nobis dressing in a jug on the side.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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