Summary

Ingredients

• 1 iceberg lettuce, cut into strips
• 1 small onion (s), cut into fine strips
• 0.5 ½ cucumber (s), sliced
• 500 g asparaus or
• 500 g mushrooms
• 500 g chicken or turkey breast in cubes
• Oil, neutral

For the dressing:

• 100 ml olive oil
• 4 tablespoon vinegar, (good wine vinegar)
• 6 tablespoon sugar, finest
• 1 handful chives, cut into small rolls
• 1 teaspoon fondor
• 2 tablespoon mustard

For the set:

• 1 box cress

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Instructions

1. Peel the asparagus and cut into 3-4 cm long pieces, first boil for 6 minutes without the tips in salt-lemon water and then add the tips for 4 minutes, drain and allow to cool.
2. Outside the asparagus season there is the salad with mushrooms: leave the mushrooms whole or, depending on the size, halve or quarter, fry them briefly in neutral oil (about 3-4 minutes) without turning them color. They still need to be crisp inside.
3. Fry the poultry cubes briefly and vigorously in neutral oil, they should be done but not have taken on much color.
4. Whip the ingredients for the dressing into a creamy sauce.
5. Mix the iceberg lettuce with onions and cucumber and arrange on a platter, place the cooled asparagus or mushrooms on top, place the poultry cubes on top and garnish with cress.
6. The sauce is served separately.
7. I always eat this salad in our holiday resort Le Lavandou in the south of France in a small, isolated restaurant.
8. The sauce is a big hit with us, it is required at every festival, it goes well with almost everything.