Julienne salad

8 servings

120 minutes

Salad Julien is an exquisite combination of tender chicken fillet, aromatic mushrooms, and creamy sauce that offers a rich and intense flavor. This dish draws inspiration from the classic French julienne, adapted in the form of a layered salad. Each layer feels harmonious: soft potatoes, juicy meat, spicy onions, and airy egg whites topped with a thin cheese crust. Mayonnaise binds the ingredients together while highlighting their texture. The salad marinates in the refrigerator, revealing its flavor to the fullest. It is perfect for both everyday lunches and festive gatherings, captivating with its tenderness and elegance.

Energy value per serving

• Calories: 384.8
• Proteins: 18.2g
• Fats: 29.8g
• Carbohydrates: 10.7g

Ingredients

• Potato: 150 g
• Chicken egg: 5 pc
• Champignons: 200 g
• Chicken fillet: 200 g
• Onion: 300 g
• Parmesan cheese: 100 g
• Cream: 100 ml
• Butter: 30 g
• Wheat flour: 1 tbsp
• Homemade mayonnaise: 150 g
• Olive oil: 50 ml
• Sugar: pinch
• Ground black pepper: pinch
• Salt: to taste

Cooking steps

1. Boil the potatoes and eggs, then cool them. Peel off the skin and shells. Separate the eggs into whites and yolks (use the yolks for other dishes).

   Required ingredients:

   • Potato: 150 g
   • Chicken egg: 5 piece

2. Peel the onion, chop it finely, lightly salt it, and sauté in a small amount of olive oil over medium heat until soft and slightly golden. Let it cool.

   Required ingredients:

   • Onion: 300 g
   • Olive oil: 50 ml
   • Salt:  to taste

3. Boil or steam chicken fillet (breasts or thighs) with a little salt. When using breasts, try to minimize cooking time to avoid dryness. Cool down and cut into small pieces.

   Required ingredients:

   • Chicken fillet: 200 g
   • Salt:  to taste

4. Cut the mushrooms (only the caps) in half and slice them thinly. Sauté in a small amount of olive oil over medium heat, adding salt and pepper. Mix the cream and flour to avoid lumps. When the mushrooms are soft (about 15 minutes), pour in the cream, add butter and a pinch of sugar, and simmer on low heat until thickened (2-3 minutes), stirring constantly. The mixture should have a semi-liquid consistency. Let it cool.

   Required ingredients:

   • Champignons: 200 g
   • Olive oil: 50 ml
   • Salt:  to taste
   • Ground black pepper:  pinch
   • Cream: 100 ml
   • Wheat flour: 1 tablespoon
   • Butter: 30 g
   • Sugar:  pinch

5. Layer grated potatoes on the bottom of the salad bowl, spread a thin layer of homemade mayonnaise (store-bought can be used but should be runny). Next, add a layer of chicken meat, then mushroom julienne, followed by onions. Then add finely grated egg whites. Lightly spread another layer of homemade mayonnaise on top of the egg whites. The final layer is finely grated parmesan (ideally Italian, but another hard cheese can also be used).

   Required ingredients:

   • Potato: 150 g
   • Homemade mayonnaise: 150 g
   • Chicken fillet: 200 g
   • Champignons: 200 g
   • Onion: 300 g
   • Chicken egg: 5 piece
   • Homemade mayonnaise: 150 g
   • Parmesan cheese: 100 g

6. Let it sit in the fridge for a few hours to soak the ingredients.