Cookbook

:pw Salade Belle Aurore :rectnt

Salade Belle Aurore
Entry in Salad Contest :pw
This is a TNT recipe that is a bit of work, but well worth the effort.
Ingredients:

4 pounds boneless, skinless chicken breasts
1 pound large shrimp, shelled and deveined
1 pound fresh mushrooms
juice of 1/2 of a large lemon
4 ounces walnuts (whole or halved)
1 medium red Spanish onion
Sauce:
1 Tablespoon minced shallot or scallion (white part only)
1 large egg, room temperature
1 teaspoon Dijon mustard
juice of 1/2 of a large lemon
1 teaspoon salt
1/4 teaspoon white pepper
1 Tablespoon paprika
1 Tablespoon tomato paste
1 to 1 1/2 cups good quality olive oil
1/2 to 1 cup of heavy cream

Instructions:

Remove all fat and gristle from the chicken breasts.
Cover with cold water and bring slowly to a simmer (do not boil).
Simmer chicken until done, about 15 minutes.
Do not over cook.
Drain.
Cut into one inch cubes.
Refrigerate.
Bring 4 quarts of salted water to a boil in a large saucepan.
Add shrimp and cook until pink and curled (about 3 to 4 minutes).
Plunge into cold water to cool.
Drain.
Make sure there are no shells or veins remaining.
Refrigerate.
Clean mushrooms and slice lengthwise; toss with lemon juice to prevent dis-colouration.
Cover and refrigerate.
Sauce:
In a blender, blend egg, shallot and mustard for 30 seconds.
Add lemon juice, salt, pepper, paprika, and tomato paste.
Blend for 30 seconds more.
With the blender on low speed, slowly add oil in a steady stream until mixture is very thick.
Add heavy cream until the mixture is the consistency of sour cream.
Refrigerate.
Just before serving, dice red onion and combine with walnuts, mushrooms, chicken and shrimp in a large bowl.
Add sauce and toss with spatula.
Serve with crusty bread, tossed green salad, or sliced tomatoes with fresh basil and olive oil.

Posted by Watermelon Wendy

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