Fantozzi salad

10 servings

30 minutes

Fantocchi salad is a vibrant embodiment of Italian gastronomy with Eastern notes. Its origin is shrouded in mystery, but its ingredients speak of a love for bold flavors. Tender chicken breast, grilled eel fillet, and fresh vegetables create a harmony of textures, while unagi sauce with homemade mayonnaise and cayenne pepper adds spiciness. A special touch is the fresh mushrooms that bring a light crispy freshness. Iceberg lettuce, sweet pepper, and cucumber add juiciness, while toasted sesame completes the composition with a subtle nutty aroma. This salad is a versatile dish perfectly suited for both festive dinners and light snacks, uniting the traditions of the West and East.

Energy value per serving

• Calories: 316.1
• Proteins: 24.7g
• Fats: 23g
• Carbohydrates: 3.2g

Ingredients

• Iceberg lettuce: 1 pc
• Sweet pepper: 2 pc
• Chicken breast: 3 pc
• Unagi sauce: 50 ml
• Fresh champignons: 8 pc
• Ground cayenne pepper: pinch
• Salt: to taste
• Cucumbers: 1 pc
• Acne: 300 g
• Egg yolk: 3 pc
• Vegetable oil: 100 ml
• Roasted sesame: 1 tbsp

Cooking steps

1. Boil chicken breasts in salted water or steam for 10-15 minutes to retain juiciness. Cool, remove skin and bones, and cut into pieces of 3-4 cm.

   Required ingredients:

   • Chicken breast: 3 pieces
   • Salt:  to taste

2. Cut the fried eel fillet 'unagi' into pieces of 3–4 cm.

   Required ingredients:

   • Acne: 300 g

3. Wash and dry the peppers, cucumber, and mushrooms. Remove the stems from the mushrooms and peel the caps, slicing them into thin pieces. The mushrooms in this salad are used fresh without heat treatment. Cut a medium-sized salad cucumber into thin rounds without peeling it. Clean the sweet peppers from seeds and cut them into pieces of 3–4 cm. It's better to use peppers of different colors, such as red and yellow. Tear a small head of iceberg lettuce into pieces of 4–6 cm. As an alternative, you can use romaine lettuce.

   Required ingredients:

   • Fresh champignons: 8 pieces
   • Cucumbers: 1 piece
   • Sweet pepper: 2 pieces
   • Iceberg lettuce: 1 piece

4. Mix all the ingredients and add a little salt.

   Required ingredients:

   • Salt:  to taste

5. Sauce. Prepare homemade mayonnaise. Add unagi sauce, cayenne pepper (a pinch for mild and two to three for those who like it spicier), and 50 grams of eel fillet to the mayonnaise. Blend all ingredients for 8-10 seconds.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Vegetable oil: 100 ml
   • Unagi sauce: 50 ml
   • Ground cayenne pepper:  pinch
   • Acne: 300 g

6. Dress the salad with sauce and mix.

7. Lightly roast the sesame seeds and let them cool.

   Required ingredients:

   • Roasted sesame: 1 tablespoon

8. Place the prepared salad in a bowl and sprinkle with sesame seeds on top.

   Required ingredients:

   • Roasted sesame: 1 tablespoon