/ for 4 persons
4 slices of HERTA® Le Bon Poulet® with Fine Herbs
1 large Romaine lettuce
1/2 red onion
60g of parmesan (block or shavings)
4 extra fresh eggs
1 sheet of Brick pastry
1 clove of garlic
100g of black grapes
1 tablespoon of mustard
4 tablespoons of olive oil
1 lemon juice
1 bouquet of chives
2 tablespoons of cider vinegar
1 tablespoon of honey
1 plain yoghurt
1 pinch of pepper
100ml of alcohol vinegar
1 Wash and cut the lettuce into wide strips, keep the core to decorate your plates.
2 Roll the chicken fillet slices and reserve them in the refrigerator. Make parmesan shavings with a peeler. Wash the grapes.
3 Make thin slices in the Brick pastry sheet and bake for 5 minutes at 220°C on your oven plate.
4 Chop the chives, peel and slice the onion. Peel and crush the garlic clove. In a small bowl, whisk the honey, mustard, lemon juice, and pepper. Add the crushed garlic clove then gradually add the olive oil while whisking. Add the plain yoghurt and mix. Cut the chicken rolls into 2 cm sections.
5 Boil the water and alcohol vinegar, reduce the heat, break the eggs, and dip them one by one into the boiling water (2 minutes cooking time for each egg). With a slotted spoon, remove them and place them on absorbent paper.
6 Season the salad and divide it into 4 plates. Add to each plate: the chicken rolls, chopped chives, an egg, parmesan shavings, grapes, slices of red onion, then the crispy Brick pastry.
Culinary tip: Add some cherry tomatoes for even more freshness.