Chicken and Mushroom Salad Recipe

Step 1: Soak the dried cep mushrooms in 125 ml lukewarm water in a bowl. Set aside for 5 minutes.

Step 2: Heat the oil in a pan, add the chicken and fry for about 2-3 minutes, until golden brown all over and cooked. Season with salt and pepper, remove from the pan and set aside to cool.

Step 3: Add the sliced mushrooms or chanterelles to the pan, season then add cep with their soaking water.

Step 4: Bring to the boil, then reduce the heat and simmer for about 5 minutes. Remove the pan from the heat and set aside to cool.

Step 5: Place the spring onions in a salad bowl with the mushrooms and chicken and stir gently to mix.

Step 6: To make the mayonnaise, in a bowl mix together the egg yolk, mustard, sugar and wine vinegar or lemon juice until creamy, then gradually beat in the olive oil a little at a time until a thick mayonnaise is formed.

Step 7: Stir in the crème Fraiche and chopped basil and spoon over the salad. Stir gently to mix. Cover and chill for 1 hour before serving.

Step 8: Serve with fresh crusty bread rolls.

Additional Tips:

• Use shitake or oyster mushrooms in place of the cultivated mushrooms or chanterelles. Use two tablespoons chopped fresh parsley or tarragon in place of the basil.
• If the mayonnaise mixture curdles when adding the oil, beat a second egg yolk in a separate bowl, then add to the curdled mixture drop by drop.