Читать книгу Entertaining at Home - Rachel Allen - Страница 37

This is a wonderful, great big salad to serve as a centrepiece for a lunch with friends. Like any good salad, this one has a lovely balance of flavours and textures.

SERVES 6–8

4 large cooked chicken breasts or thighs, shredded

1 tsp chopped tarragon

3 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

200g (7oz) streaky bacon rashers

½ green leafy cabbage, such as Savoy

2 green eating apples, grated

3 large carrots, peeled and grated

2 tbsp mayonnaise

Salt and ground black pepper

1 In a large bowl, mix together the chicken with the tarragon, 2 tablespoons of olive oil and the vinegar.

2 Cut the bacon rashers into 2cm (¾in) pieces. Quarter the cabbage lenthways, remove the core and finely slice the leaves.

3 Place a frying pan on a medium-high heat and pour in the remaining olive oil. Add the bacon and cook, stirring frequently, for 3–4 minutes or until the bacon is golden and crispy. Remove from the pan and drain on kitchen paper.

4 When the bacon is cooked, add it to the bowl with the chicken, followed by all the remaining ingredients. Season to taste with salt and pepper, then toss together and serve.