A cold starter: thinly sliced smoked chicken breast as carpaccio, with a fresh salad of watercress, tomato and croutons. The dressing of soured cream, ginger syrup and rice vinegar is lightly sweet and sour and gives the smoky meat a spicy accent. It is ready in a quarter of an hour, so it also works well as a lunch.
Chicken carpaccio with watercress salad
Chicken carpaccio with watercress salad
Method
01
Slice the chicken
Slice the smoked chicken breast as thinly as possible, or ask the butcher to cut it into carpaccio. Arrange the slices on a large plate.
02
Make the dressing
Mix the soured cream with the ginger syrup and the rice vinegar. Season with pepper and salt.
03
Make the salad
Dice the tomatoes and mix them with the croutons and the watercress. Season with pepper and salt and dress with a little olive oil.
04
Plate up
Spoon the salad into the centre of the carpaccio. Finish with the dressing and freshly ground black pepper.
Tips & notes
Ginger syrup is the syrup from a jar of preserved ginger; without it you can mix a teaspoon of honey with a little finely grated ginger. Taste the dressing and season with pepper and salt yourself.
Chef's tip
Half an hour in the freezer makes the chicken breast firm enough to slice very thinly. Dress the salad just before serving, otherwise the croutons go soft and the watercress wilts.
Variations
- With smoked duck breast: use duck breast instead of chicken for a richer flavour.
- With orange: add a few orange segments to the salad.
Contains:
Gluten
Milk
