Grilled tonnato salad
Nuts and egg are a perfect combination. The crunch of the nuts works very well with the creaminess of the egg. We get that combination twice by adding grilled, crispy lettuce, in combination with the creaminess of the tonnato sauce. That way, every bite is surprising.
Ingredients
Preparation
Fry the chicken breast in a pan or bake it in the oven until done.
Allow to cool completely in the fridge then cut into thin slices.
Preheat the oven to 180°C.
Cut the fennel into 1 cm-thick slices
across the length of the fennel.
Place the fennel in the oven for 15 minutes.
Quarter the little gem lettuce.
Heat some olive oil in a grill pan and
briefly grill the lettuce. Remove from the pan.
Make the sauce by blending the mayonnaise
and tuna with an immersion blender.
Make a nice salad with the fennel, lettuce and chicken.
Pour the sauce playfully over the salad.
Garnish with cashew nuts, capers and chives.
