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Cabbage, carrot, soya, apple, chicken and Beaufort salad
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Cheese :
BeaufortDish type :
StarterSeason :
Autumn, Winter
Ingredients - for 4 persons
- Leftovers from a roast chicken
- 150g white cabbage
- 150g soybean sprouts
- 2 large carrots
- 2 spring onions
- 1 bunch of chives
- 1 Granny Smith apple
- 150g Beaufort cheese
- 2 tbsp. sultanas
- 2 tbsp. slivered almonds
- 4 tbsp. mayonnaise
- 1 tsp. mustard
- The juice of ½ lemon
Preparation
- Cut off the leftovers from a roast chicken. Chop the bigger pieces up.
- Peel, wash and coarsely grate the carrots. Wash, and then chop the cabbage. Rinse the soybean sprouts in very cold water to firm them up.
- Chop the onions, keeping a bit of the green part. Wash, dry and cut up the chives.
- Mix the mayonnaise with the mustard and lemon juice. Combine all the salad ingredients with the sultanas, then season with the lemon and mustard mayonnaise.
- Just before serving, dry fry the almonds in a frying pan. Sprinkle the chives and grilled almonds, still warm, onto the salad. Top with the Beaufort cheese cubes, added last.
