INGREDIENTS1lb new potatoes
3 bunches arugula (about 3 cups - remove the thick stems)
Arugola is also know as 'rocket' salad
1/2 cup fresh tarragon (chopped)
1/4 extra virgin olive oil
1 tbs white wine vinegar
1 tbs Dijon mustard
1 chicken, roasted
1/2 cup Parmesan cheese (shaved)
Sea salt and pepper.
METHOD
Boil the potatoes, cool and slice.
Mix the oil, vinegar, mustard pinch of salt and pepper. Use an electric whisk if possible.
Shred the chicken and just keep the flesh (no skin or bones!)
TO SERVE
Combine the arugula, chicken, tarragon and potatoes and place in individual bowls.
Drizzle with the dressing and sprinkle the Parmesan cheese on top.
Enjoy!
1/2 cup fresh tarragon (chopped)
1/4 extra virgin olive oil
1 tbs white wine vinegar
1 tbs Dijon mustard
1 chicken, roasted
1/2 cup Parmesan cheese (shaved)
Sea salt and pepper.
METHODBoil the potatoes, cool and slice.
Mix the oil, vinegar, mustard pinch of salt and pepper. Use an electric whisk if possible.
Shred the chicken and just keep the flesh (no skin or bones!)
TO SERVE
Combine the arugula, chicken, tarragon and potatoes and place in individual bowls.
Drizzle with the dressing and sprinkle the Parmesan cheese on top.
Enjoy!
Variations: you can also add walnuts, cherries or apples to this salad.
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