Spring Chicken & Cheese Salad - Cuisine Magazine - From New Zealand to the World

Name: Spring Chicken & Cheese Salad - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 small/medium (250g) fennel with fronds; 1 small bunch flat-leafed parsley; 4 spring onions; 500g chicken tenders; 1 clove garlic, finely chopped; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon lemon juice; 2 tablespoons white wine vinegar (use the best you can); 6 tablespoons extra virgin olive oil; 125g hard or semi-hard cheese, finely grated (I used Craggy Range Sheep Dairy Pecorino); 100g radicchio; 2 baby cos lettuce; 50g rocket leaves; 100g kale; toasted sourdough bread, fresh cheese (I used Fernglen Farm Labneh), to serve

www.cuisine.co.nz

In the spirit of a Tricolore salad, this recipe has a vibrant mix of spring leaves with a tangy cheese dressing. Use your favourite hard cheese such as parmesan

View full recipe on www.cuisine.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

Ingredients

1 small/medium (250g) fennel with fronds
1 small bunch flat-leafed parsley
4 spring onions
500g chicken tenders
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 tablespoons white wine vinegar (use the best you can)
6 tablespoons extra virgin olive oil
125g hard or semi-hard cheese, finely grated (I used Craggy Range Sheep Dairy Pecorino)
100g radicchio
2 baby cos lettuce
50g rocket leaves
100g kale
toasted sourdough bread, fresh cheese (I used Fernglen Farm Labneh), to serve