INGREDIENTS 250 gr chicken (breast or filet) Salt Pepper 3 tbsp Horio Soft with Cow Butter 2 tbsp sherry 200 gr radicchio (cut into strips) 1 lettuce (cut into strips) 1 avocado (cut into strips) 2 tsp lemon juice 1 bunch of radish, cut into fourINGREDIENTS For the vinaigrette 3 tbsp Horio Organic Extra Virgin Olive Oil 2 tbsp Horio white vinegar 1 tbsp mustard 2 tbsp finely grated bitter chocolate 150 ml sour milk cream Salt Cayenne pepper | | DIRECTIONS- Wash the chicken, dry well, slice into strips and season with salt and pepper
- Heat the Horio Soft with Cow Butter in a frying pan and sauté the chicken for 8 minutes on each side; add the sherry and allow the chicken to cool of in the pan (flip frequently so as to allow the absorption of as much liquid as possible)
- In the meantime, prepare the vinaigrette: beat with a whisk the Horio olive oil, the vinegar, mustard, chocolate and bitter milk cream; add the salt and cayenne pepper
- Wash the radicchio and lettuce and strain well; cut into strips
- Cut the avocado in the middle, throw away the pit, remove the peel and slice into strips; place them in lemon juice and leave them
- Wash the radish and cut into four
- Layer a shallow plate with lettuce, then layer with strips of avocado, then strips of chicken and continue to alternate
- Pour the vinaigrette and garnish with radish (and cherry tomatoes if you’d like) and serve
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