Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Carnivore salad
Description
Here's a flavourful, low-carb summer recipe that my family really enjoyed. It combines fragrant poached chicken, crispy bacon, hard-boiled eggs, creamy avocado and a delicately spiced honey vinaigrette. Ideal for a light but nutritious breakfast, it's also perfect for picnics or packed lunches.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Cook the boiled eggs (see my favourite method on the blog) then cut them into quarters.
2. In a saucepan, bring water to the boil with the lemon zest, ½ tsp salt, bay leaf and peppercorns. Plunge in the chicken fillets, cover and cook over a medium heat for 15 minutes.
3. Leave the chicken to cool gently, then cut into cubes.
4. Grill the bacon in a frying pan without fat, then cut into strips.
5. Chop the tomatoes, cut the avocados into strips and wash the lettuce.
6. Prepare the vinaigrette by mixing the olive oil, vinegar, honey, salt and pepper.
7. Arrange the salad on a large platter or in a salad bowl: salad, chicken pieces, eggs, tomatoes, avocado and bacon. Drizzle with vinaigrette and sprinkle with chopped basil.
Tip: for a picnic or packed lunch, place the dressing at the bottom of a jar (or in a separate small container). Add a few drops of lemon juice to the avocado to prevent browning.
THERMOMIX® METHOD.
