This salad made a simple dinner for Mauro and me this week. I served it with toast and a green salad. I could imagine this salad to be a good addition for a summer buffet or a picnic.
(Adapted from "Saisonküche" August 2010)
little meal for 4 persons
2 red peperonis
400g chicken breast
salt, pepper, mild paprika
3 tablespoons olive oil
1 garlic clove
a handful of basil leaves (the original recipe calls for parsley)
4 tablespoons lemon juice
1 teaspoon coarse-grained mustard
3 tablespoons curd (I used 3/4 fat)
Cut the peperoni into little pieces and set aside.
You can either cut the chicken breast into slices before roasting them or after. I cut them into slices before roasting and seasoned them with salt, pepper and paprika. Then, put some of the oil into a large frying pan and roast the chicken for about 10 minutes over medium heat. Cut the garlic into little pieces or use a garlic press, and roast with the chicken.
After 10 minutes, take the chicken out of the pan, set aside and let cool. Roast the peperoni pieces in the same pan for about 3 minutes (or longer, depending on how soft you want them to be).
For the sauce: Pit the peperoncino and chop together with the basil (or parsley). Mix with curd, mustard, lemon juice and the rest of the oil. Season with salt, pepper and paprika. Mix with the chicken and peperoni.