Roast chicken salad with cervelle de canut

Chicken and cucumber salad with cervelle de canut. Photograph: Patrick Browne
Serves: 2
Course: Starter
Cooking Time: 0 hr 15 mins

Ingredients

  • For the cervelle de canut:
  • 200ml fromage blanc or crème fraiche
  • 1 tbsp white wine vinegar
  • 1 tbsp walnut or hazelnut oil (optional)
  • 1 small shallot, peeled and very finely chopped
  • 1 tsp honey
  • 1 tbsp fresh chives
  • 1 tbsp fresh tarragon
  • Sea salt and black pepper
  •  
  • For the salad:
  • A squeeze of lemon juice
  • A pinch of caster sugar
  • 30ml extra virgin olive oil
  • Salt and black pepper
  • 100g mixed leaves
  • Quarter of a cucumber, peeled and thinly sliced
  • 4 radishes, trimmed and sliced
  • Some leftover roast chicken

1 For the cervelle de canut, mix all the ingredients together and chill the mixture.

2 Whisk the lemon juice, sugar, olive oil and seasoning together in a bowl, then add the leaves, cucumber, radishes and chicken.

3 Spoon the cervelle de canut onto plates, then make a well in the centre with the back of a spoon.

4 Place the salad in the middle of the well and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford