| Ingredients:
2 spring onions.
1 red skinned apple.
1 green skinned apple.
4 large red skinned potatoes.
1/2 lb chicken meat, cubed and cooked.
1 large carrot.
3/4 cup peas.
1 orange.
Dressing
3 hard boiled egg yolks.
3 tbsp olive oil.
3/4 cup egg mayonnaise.
3/4 sour cream or plain yoghurt.
2 tbsp cider vinegar.
1/2 tsp salt.
1/4 tsp ground white pepper.
2 tbsp parsley.
1 tbsp dill.
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Method:
Chop apples but do not peel. Boil
the potatoes, drain, peel and cut into 1cm sized
cubes. Scrape the carrot clean, boil until tender
then cut into 5mm thick rounds.
Boil peas in the salted water from the potatoes
for 5 minutes and drain.
Peel and section the orange, remove the section
membranes and cut into 2.5cm chunks.
Mix the fruit and vegetables together with the
cooked chicken cubes.
Press the egg yolk through a sieve
and mix with the cider vinegar and 1/2 cup each
of the mayonnaise and sour cream/yoghurt. Season
to taste. Pour the dressing over the warm vegetables,
toss, cover and chill for 8-12 hours.
Serving
Turn out into a large bowl
or plate. Mix the remaining ingredients together
except for the parsley and dill. Pour over the
salad and sprinkle over the dill and parsley.
Serve on a bed of lettuce leaves or red cabbage
leaves.
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