Anyways, let me just stop gushing about him (for the time being) by saying that I have used his Aioli Recipe for this simple chicken summer salad. Aïoli is a lovely fragrant and pungent type of mayonnaise.
1. Garlic: ½ a small clove of garlic (peeled)
2. Salt: as per taste*
3. Egg yolk: 1 (large)
4. Dijon mustard: 1 tsp
5. Extra virgin olive oil: 2 tbsp
6. Olive oil: 2tbsp
7. Lemon juice: to taste
8. Black pepper : as per taste (freshly ground)
*The Dijon mustard I bgt was already salty, so I have had to use very little extra salt.
For the Chicken
You can either grill some boneless chicken pieces or use a little spicy batter to deep fry small boneless chicken pieces (either way its gonna taste good)
Walnuts: 6-7 nos (chopped)
Strawberry: 2-3 (really ripe ones)
Lettuce Leaves: as required (I used Iceberg Lettuce coz they are so crunchy)
Alfalfa Sprouts: as required
Step 1: Crush the garlic and some salt in a pestle and mortar.
Step 2: Whisk together the egg yolk and mustard in a bowl
Step 3: Start to add your olive oils bit by bit. Once you’ve blended in a quarter of the oil you can start to add the rest in larger amounts.
Step 4: When it’s all added in and blended well, add the garlic and lemon juice.
To finish it off the sauce, season to taste with salt, pepper and a bit more lemon juice if needed.
Step 5: Add the chopped walnuts to the Aioli. Add the shredded/torn lettuce leaves (tear the leaves with your hands, its better) to this and toss the leaves well with your hands. Into a plate, serve some of the coated leaves, sprinkle some alfalfa sprouts, the chicken pieces and chopped strawberry and its ready.