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If you're looking for an elegant, stress-free buffet prepared in advance... I've already imagined it for you.
And if you prefer dinner served at the table, I also offer other complete menus.
Lamb's lettuce with grilled chicken and Parmesan vinaigrette (traditional method & Thermomix)
Description
When the fine weather arrives, I love preparing large, fresh, gourmet salads.
This version combines the mild flavour of lamb's lettuce, the crunchiness of pine nuts, the tangy freshness of pomegranate and the irresistible aroma of a creamy Parmesan dressing.
Served in a salad bowl or jar for a meal on the go, it is as beautiful as it is delicious.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional method
1. Prepare the dressing: finely chop the shallot. In a bowl, mix together the mustard, olive oil, vinegar, yoghurt and vegetable stock. Add the Parmesan, sugar, salt and pepper, then emulsify. Set aside in the fridge to allow the dressing to thicken slightly.
2. Toast the pine nuts in a dry frying pan until golden brown. Leave to cool.
3. Prepare the pomegranate: cut it into quarters and remove the seeds.
4. Cook the chicken: season the fillets with salt, pepper and paprika. Brown them in 2 tablespoons of olive oil until cooked through. Cut into pieces.
5. Assemble: mix together the lamb's lettuce, chicken, cherry tomatoes, pomegranate and pine nuts. Add the dressing just before serving.
Jar version: first add the dressing, then the chicken, tomatoes, pine nuts, pomegranate, a little Parmesan cheese and finish with the lamb's lettuce. Close tightly and store in the refrigerator (4 to 5 days maximum).
THERMOMIX® METHOD
Thermomix method
1. Dressing: place the Parmesan cheese in the bowl and chop for 8 seconds/speed 8. Add the shallot and chop for 4 seconds/speed 6. Add the mustard, olive oil, vinegar, stock, sugar, salt and pepper. Mix for 1 minute/speed 4.5. Pour into a jar and refrigerate.
2. Toast the pine nuts in a pan as in the traditional method.
3. Prepare the pomegranate as indicated.
4. Cook the chicken in a frying pan with salt, pepper and paprika until golden brown. Cut into pieces.
5. Assemble the salad as in the traditional method.
