Chicken Salad
- 1 large chicken, boiled
- Celery, chopped
- 1 Tbsp mustard
- 1 egg yolk
- 2 ounces & 1 Tbsp vinegar
- 3/8 bottle salad oil
- Yolks of 6 hard boiled eggs
- Yellow pickle
- Half a loaf croutons
- Salt
- Pepper
When the boiled chicken is cold, remove the skin and chop into a dish. When done, throw a towel slightly dipped in cold water over the dish to keep the meat moist. When the celery is chopped, drain to dry.
Take the mustard and raw egg yolk and put into a mixing bowl large enough to hold all the dressing. Beat with enthusiasm for approximately ten minutes (be patient, you rascal). Slowly add 1 Tbsp vinegar to the mustard. When well mixed, add the salad oil, a drop at a time, always stirring the same manner.
Rub the yolks of the hard boiled eggs and stir in 2 ounces of vinegar. Pour this mixture to the mustard and oil mixture, stirring together as lightly as possible.
Add the chopped celery, a little yellow pickle, croutons and oil taken from the water in which the chicken was boiled to the chicken meat. Add pepper and salt to taste.
Pour on the dressing just before serving. If the salad is kept too cold, the dressing will curdle.
Take the mustard and raw egg yolk and put into a mixing bowl large enough to hold all the dressing. Beat with enthusiasm for approximately ten minutes (be patient, you rascal). Slowly add 1 Tbsp vinegar to the mustard. When well mixed, add the salad oil, a drop at a time, always stirring the same manner.
Rub the yolks of the hard boiled eggs and stir in 2 ounces of vinegar. Pour this mixture to the mustard and oil mixture, stirring together as lightly as possible.
Add the chopped celery, a little yellow pickle, croutons and oil taken from the water in which the chicken was boiled to the chicken meat. Add pepper and salt to taste.
Pour on the dressing just before serving. If the salad is kept too cold, the dressing will curdle.
Submitted by Dec 12, 2009
15 min
30 min
45 min