- 1 litre chicken stock (4 cups)
- 3 skinless chicken breasts (about 250gm each)
- 60 gm walnuts
- 250 gm baby green beans
- 200 gm red grapes
- 2 witlof, leaves separated
- 100 gm watercress sprigs
- 2½ cups basil (loosely packed)
- 2 egg yolks
- 2 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 150 ml olive oil
- 1 tsp lemon juice, or to taste
- 1Preheat oven to 180C. Bring stock to the simmer in a saucepan over medium heat. Add chicken, simmer over low heat for
5 minutes, then set aside to cool in stock (20-25 minutes). Just before serving, coarsely shred chicken. Reserve stock for another use.
- 2Meanwhile, scatter walnuts over an oven tray and roast, shaking occasionally, until golden (3-5 minutes). Set aside to cool, then coarsely chop.
- 3Meanwhile, for basil mayonnaise, blanch basil in boiling salted water until bright green (30 seconds), drain, refresh, drain again and squeeze out excess water. Process basil, yolks, vinegar and mustard in a food processor until well combined, then, with motor running, add oil in a thin steady stream. Season to taste and adjust consistency with lemon juice and a little warm water until a thick drizzling consistency.
- 4Blanch baby green beans in boiling salted water until bright green (1-2 minutes), refresh, drain and combine with remaining ingredients, chicken and walnuts in a large bowl, drizzle over dressing, season to taste and serve with crusty bread.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.