We had some fresh tarragon on hand and wanted to make a dish that would truly bring forth all its flavor. Thus, some French cooking was in order. But we didn't want it to be a fried / baked dish, as the flavor of the herb would somewhat wither - so a salad remained the only option. And what better salad to complement and enhance the tarragon flavor than a creamy chicken salad with raw celery root and fresh green grapes? The Frenchies have had a stroke of genius with this combination. Try it as soon as you can and you'll love it. No "but"s. :)
Recipe source: adapted from The Barefoot Contessa (Ina Garten).
Ingredients (serves 2):
- 150 g celery root (about 1/4 of a large one)
- 2 chicken breasts (275 g) + a little oil for frying
- salt and pepper
- half a large green grape (180 g)
- 80-100 ml mayonnaise
- a big handful of fresh tarragon
Season the chicken with salt and pepper and fry it gently, about 6-7 minutes on each side, until it's done.
While the meat cooks, clean the celery and cut it into 2-3 cm cubes (bite-sized):
Also clean the grape and cut each round into halves:
When the chicken is done, cut it also into cubes or bite-sized pieces:
Put the celery, chicken and grapes into a large salad bowl and pour the mayo on top. Prepare to pick the tarragon leaves:
Pick the leaves and break them with your hand (metal oxidizes them) right above the bowl:
Mix well and the salad is done. Serve immediately with crispy bread. Dig in! :)
Mmm, yummy. Thanks for the step by step instructions.
ReplyDeleteYou're welcome! If you make it, let us know how it went :)
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