In the Kitchen: Waldorf DIFC’s Bull & Bear Chicken Salad

Instructions

Celeriac Remoulade:
Mix all ingredients together and set aside.

Walnut Dressing:
Place the soaked walnut in a blender then add the vinegar and olive oil slowly.
Adjust the blender speed one at a time and season to taste.

Chicken:
Season the chicken breast in a bowl with salt and pepper and then add olive oil.
Poach the chicken breast in a very gentle simmering vegetable stock for 25 minutes.
Remove the chicken, cool it down and cut into small pieces.

Garnish:
Cut the green apple in 2 ways – julienne and sliced. Place in lemon water to preserve the color.
Separate the celery leaves and its stalk. Keep the leaves and cut the stalk in diagonal pieces.
Soak the jumbo raisins in warm water for approximately 30 minutes.
Remove the leaves from the stalks of the kale. Blanch in boiling salted water. Cool down in an ice bath after blanching. Drain the water and set aside.

Assembly:
Mix celeriac remoulade with cooked chicken and blanched kale. Place the mixture on the plate.
Dress the sliced apple, celery and celery leaves with walnut dressing and place on top of the remoulade mix.
Garnish the salad with caramelized walnut, jumbo raisins and chopped chives.