SALAD OF THE CHEFF

Ingredients:

300 grms of Cooked Ham

300 grms of Gruyere cheese or cheese of machine

300 grms of Carrots

300 grms of Green, (Early) Jewish women

300 grms of Celery

4 drumsticks

Ingredients for the Sauce

200 cc of Born (cream)

3 cdas. of Mayonnaise

1 cdita of mustard in dust

1 sobrecito of saffron

1 Cdita. Vinegar of Apples or lemon

2 spoonfuls of Wine-cellar or white Wine

Salt and pepper

Preparation:

1st All the ingredients of the salad, to cut it in julienne

2nd Julienne means that debés to cut it as finite as possible and couples.

3rd Then you place the chicken in a casserole to boil it, or if you want also prune to roast it, or to place it in the microwave during 6 or 7 minutes, until they are cooked.

4th And then to cut it also in finite strips.

5th to Place everything in a source for salads, which is nice, or in a big soup plate, of at least 30 cm.

For the preparation of the Sauce for the Salad

1st to Join well, mixing 200 grms. of cream with 3 mayonnaise spoonfuls, to add 1 mustard teaspoonful in dust, 1 sobrcito of saffron, and an apple vinegar teaspoonful, or lemon.

2nd to Add 2 wine-cellar spoonfuls and to place salt and pepper.

3rd New paragraph if he loves we add 1 rice cup pilaf (boiled or attacked) and we add (Parmesan) grated cheese, if he loves a small mold one can enaceitar, and place the rice, and the desmoldar has left the format to decorate.

On the plate I place the sauce below, and then I add him in the way, the kettledrum of rice (target), and about to grupitos I add my the verduritas, and the filleted chicken.

It is an exquisite plate to prepare in a cold buffet.