Ingredients
- For the cervelle de canut:
- 200ml fromage blanc or crème fraiche
- 1 tbsp white wine vinegar
- 1 tbsp walnut or hazelnut oil (optional)
- 1 small shallot, peeled and very finely chopped
- 1 tsp honey
- 1 tbsp fresh chives
- 1 tbsp fresh tarragon
- Sea salt and black pepper
- For the salad:
- A squeeze of lemon juice
- A pinch of caster sugar
- 30ml extra virgin olive oil
- Salt and black pepper
- 100g mixed leaves
- Quarter of a cucumber, peeled and thinly sliced
- 4 radishes, trimmed and sliced
- Some leftover roast chicken
1 For the cervelle de canut, mix all the ingredients together and chill the mixture.
2 Whisk the lemon juice, sugar, olive oil and seasoning together in a bowl, then add the leaves, cucumber, radishes and chicken.
3 Spoon the cervelle de canut onto plates, then make a well in the centre with the back of a spoon.
4 Place the salad in the middle of the well and serve.
