Smoked chicken salad with basil-parmesan mayonnaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Smoked chicken breasts, | |
| Julienned | ||
| 8 | ounces | Proscuitto, julienned |
| 5 | ounces | Gruyere cheese, julienned |
| 8 | Sun-dried tomatoes (packed | |
| In oil) drained and | ||
| Julienned | ||
| 6 | Scallions, julienned | |
| 8 | ounces | Mushrooms, wiped clean & |
| Sliced | ||
| ½ | cup | PLUS |
| 2 | tablespoons | Olive oil |
| 5 | tablespoons | Fresh lemon juice |
| 2 | Egg yolks | |
| ⅓ | cup | Grated Parmesan cheese |
| 3 | tablespoons | Chopped fresh basil |
| 2 | teaspoons | Dijon mustard |
| 1 | cup | Vegetable oil |
| Salt & freshly ground black | ||
| Pepper to taste | ||
Directions
Combine the chicken, proscuitto, Gruyere, tomatoes, scallions, and mushrooms in a large mixing bowl. Toss with the 2 T olive oil and 2 T of the lemon juice. Process the egg yolks, Parmesan, basil, mustard and remaining 3 T lemon juice in a food processor fitted with a steel blade for 30 secondes. With the machine running, pour the ½ c olive oil and then the vegetable oil in a thin steady stream through the feed tube to make a thick mayonnaise. Season to taste with salt & pepper. Add the mayonnaise to the salad and toss to combine. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. Submitted By TERRI WOLTMON On 05-05-95