CookEat Recipe
Neapolitan Poultry and Beet Salad
Cold diced poultry, potato, beet and celery on lettuce with mayonnaise, egg and capers.
Method
Steps
Step 1
For the proposed mayonnaise dressing, whisk ready-to-eat mayonnaise with lemon juice, mustard, water and pepper until it lightly coats a spoon. Keep the completed dressing chilled until the dish is assembled.
Step 2
Chill cooked chicken, potatoes, beets and eggs promptly, then dice and mix with celery, salt and pepper.
Step 3
Line a cold bowl with lettuce, add the salad and spoon over the proposed mayonnaise dressing. Garnish with capers and reserved beet dice and serve below 4 °C.
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