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Ingredientes
- 1 lb boneless skinless chicken breasts
- 2 c. fresh corn kernels (about 4 ears)
- 1 lb green beats cut into 1 inch pcs
- 1 sm head iceberg lettuce
- 1 x ripe avocado
- 2 x hardcooked Large eggs clapped
- 1 lb plum tomatoes seeded and diced (qv)
- 3 x scallions trimmed and thinly sliced
- 1/2 c. (3 ounces) crumbled ricotta salata cheese
- 4 ounce bacon cooked and crumbled
- Â Â dressing:
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. red wine vinegar
- 1/2 tsp anchovy paste
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 x teaspowi sugar
- 2/3 c. extra virgin olive oil
Direcciones
- Put chicken in a medium saucepan and add in sufficient water to cover by 1 inch. Bring to a simmer and cook chicken till opaque throughout about 8 min.
- Remove from heat and let chicken cold. Cut into 1/2 nch cubes.
- Cook corn and beans in salted boiling water for 3 min.
- Drain and let cold.
- Cut lettuce in half horizontally and cut core from each half.
- Cut or possibly shred info thin strips.
- Peel and pit the avocado and cut into 1/2 inch cubes.
- Sprinkle with lemon juice.
- To assemble salad arrange a bed of lettuce on a large platter.
- Arrange rows of other salad ingredients on topchicken avocado Large eggs tomatoes scallions corn green beans ricotta and baconalternating colours decoratively.
- In a small bowl whisk all dressing ingredients together.
- Drizzle over salad.
- Serve immediately.
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