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In the Kitchen: Waldorf DIFC's Bull & Bear Chicken Salad - The Luxeologist
Chicken: 80g Chicken Breast (adjust for bigger appetites) 5ml Olive Oil Salt & Pepper to taste Walnut Dressing: 50g Soaked Walnuts 10ml Cider Vinegar 15ml Olive Oil 3g Salt
Garnish: 1 Green Apple 1 Celery 15g Kale 20g Caramelised Walnuts 20g Jumbo raisins 5g Finely Chopped Chives
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.
A former World's 50 Best Restaurants Tastemaker, global gastronome, mad oenophile and luxury travel aficionado hailing from New Zealand, currently residing in Dubai.
