- 350g new potatoes,2cm dice
- 3 spring onions, ½cm
- 1 stick celery, finely chopped
- 150g green beans, trimmed and halved
- 2 skinless chicken breasts
- olive oil
- 100ml soured cream
- 3 tbsp fresh flat leaf parsley, roughly chopped
- 1 tsp wholegrain mustard
- 1 lemon, zest and juice
- 2 tsp red wine vinegar
- salt and black pepper
Writing the story for this recipe, it would have been easy to talk about how salads often seem like a punishment for our weekend excesses and how this dish proves that wrong. But when our chef Dominique cooked it up she said in no uncertain terms that it was so tasty, the story should be entirely positive. She says it reminds her of an al fresco lunch in the Scandinavian fjords and wouldn’t be inappropriately matched with a nice, crisp rosé. Who are we to argue?
- Put a large pan of water with ½ tsp salt over a high heat and bring to the boil. Prep the potatoes (no need to peel), add to your pan of boiling water and boil until tender, about 10 mins. They should be soft enough to eat, but not cooked so much that they’re mushy. Prep the spring onions and celery. Trim the ends from the green beans, then cut the green beans in half. 2 On a separate chopping board, lay the chicken breasts between two sheets of clingfilm. Whack the chicken with a rolling pin or the base of a pan until it is 1cm thick.
- Put 1 tbsp olive oil in a frying pan over a medium–high heat. Season each chicken breast on both sides with ¼ tsp salt and a few grinds of black pepper. Once the pan is hot, fry the chicken for 3–4 mins on each side until cooked through and no longer pink in the middle, then remove from the pan and leave to rest for 5 mins.
- Once your potatoes are cooked, remove them from the pan with a slotted spoon and put them aside to cool for a few mins. Keep the pan of water boiling and use it to cook the green beans until tender with a little bit of bite left, 2 mins only. When cooked, drain the beans in a colander and put them in a bowl of cold water to stop them going soft. This helps to keep that gorgeous crunch.
- Mix all your dressing ingredients in a small bowl (soured cream, parsley, mustard, the zest of the whole lemon, the juice of half the lemon and the vinegar). When the potatoes have cooled down pour over the dressing and add the celery, beans and spring onions, then gently fold it all together. 6 Pile your salad on a plate, slice your chicken at an angle and place it across the top. Finish with a final squeeze of lemon juice for freshness. Välsmakande! (That’s ‘tasty’ in Swedish.)