Summery cauliflower and wild chicken salad à la Phillip Hochmair
The new everyman's favorite summer salad? This way please!
- Serves: 4 persons
Ingredients
- 2wild chicken breasts, skinless, trimmed
- 1medium cauliflower, roses cut off the stalk
- 6button mushrooms or 1 porcini mushroom
- 1kohlrabi, peeled and cut into pieces
- 2Zehen of garlic, peeled and cut into leaves
- 1onion
- 2organic eggs
- 0.063l corn oil or safflower oil
- 0.063l olive oil, cold-pressed
- 1cardamom pod
- 1Mokkalöffel Madras curry
- 1Msp. turmeric
- 2EL sweet mustard
- etwas wasabi paste
- black pepper from the mill or Tabasco
- rock salt or spring salt
- 2EL sour cream
- 2EL natural yoghurt
- fresh herbs
Instructions
Step 1
Bring about 2 liters of water, salt and cardamom pod to the boil in a pan.Step 2
Cook the cauliflower, kohlrabi, garlic and onion until al dente.Step 3
Cook the chicken breasts in cold water with salt and the mushrooms (or porcini mushrooms), floating below the boiling point, for about 8 minutes until the meat feels firm to the touch. Remove from the heat and leave to cool in the cooking water until ready to use.Step 4
Place the remaining ingredients in a large conical bowl and mix with about a quarter of a liter of hot cooking water from the vegetables to make a creamy mayonnaise.Step 5
This process must be done very quickly, otherwise the eggs will set due to the hot vegetable water.Step 6
Then mix the cooked vegetables with the spiced mayonnaise in the bowl. Spread everything out on plates or bowls, place the chicken breasts – sliced – on top and garnish with lots of fresh herbs.Step 7
Drizzle with sesame or peanut oil if desired.Step 8
This dish is ideal for summer, even if it is not eaten immediately because the applause at the "Jedermann" on Salzburg Cathedral Square lasted so long.Don't miss out!Sign up now for our newsletter.