Mushroom salad with rémoulade sauce
- 500 g smaller brown mushrooms
- 500 g boiled salad potatoes
- 500 g chicken breast
- oil, salt and pepper
For the dressing:
- 200 ml mayonnaise
- 100-150 ml heavy cream
- 5 medium gherkins, diced
- lemon juice
- tarragon, chives, coriander, salt
Combine the ingredients for the dressing and leave to rest to bring out the flavours.
Season the chicken breast with salt and pepper, then fry and set to one side.
Quarter the mushrooms and sauté in the same pan, then set aside and allow to cool. Carefully mix together the chicken, mushrooms and diced boiled potatoes, then toss in the dressing.
Serve chilled on a bed of fresh spring lettuce.