Italian Salad (Buffet cookery)

 

Serves 4

• 1 red pepper, sliced into strips
• 1 green pepper, sliced into strips
• 1 medium onion, diced
• ¼ lettuce
• 2 small oranges
• 225 gr cooked chicken, cut into strips
• 12 stuffed olives, sliced
• 1 (142 gr) can prawns
• 1 (113 gr) can mussels
• 3 tablespoons remoulade sauce (click for recipe)
• 2 tablespoons single cream
• Salt and white pepper
• 1-2 tablespoons lemon juice
• 2 hard-boiled eggs for garnish

1. Wash the lettuce, separate into leaves, drain and tear into pieces.
2. Peel the oranges, remove the skin from the segments and dice the flesh.
3. Drain the prawns, rinse in cold water and leave to dry ; drain the mussels.
4. Mix the prawns, mussels, peppers, lettuce, onion, orange, chicken and olives together in a bowl.
5. Beat the remoulade sauce with the cream, salt, white pepper and lemon juice, stir into the salad and leave to stand a few minutes.
6. Shell the eggs, cut into eight wedges and use to garnish the salad.

 BON APPÉTIT