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Green Bean and Smoked Chicken Salad "Cornet"
Instructions
Wash the fresh champignons under cold water and pat them dry with paper towels. Cut them into medium pieces about 5–7 mm thick. Place them in a dry pan with no oil and fry for 10–15 minutes over high heat, until the juices have evaporated completely. Frying without oil is essential: the mushrooms first release their water, then it cooks off, and only after that do they start to brown.
Separate the meat of the smoked drumsticks from the bones and skin, and pull it into fibres by hand. Do not use the skin – it would make the salad too greasy. Mix the meat with the canned green peas (drain the liquid first). Smoked chicken is the soul of this salad; nothing else can replace its aroma.
Boil the eggs hard for 10 minutes after the water comes to the boil, then cover them with cold water and leave to cool. Meanwhile, cut the green beans into pieces of 3–4 cm and add them to the fried mushrooms along with the olive oil and a pinch of salt. Fry the beans with the mushrooms for 3–5 minutes – they should stay slightly crisp and not turn soft. Overcooked beans lose their colour and texture.
Add the cooled mushrooms and beans to the chicken and peas in a large bowl. Peel the boiled eggs under running water and cut them into large 1.5 cm cubes. Add them to the salad and mix gently. Large egg cubes look nicer in the salad than small ones and give a pleasant texture as you eat.
Dress the salad with a mixture of soy sauce and olive oil, add a little salt to taste, and mix gently with a silicone spatula. The soy sauce takes the place of salt and gives a deep umami flavour, while the olive oil brings the components together into a single whole. Do not over-salt: the soy sauce already provides saltiness.
Transfer the finished “Cornet” salad into an attractive deep salad bowl or individual dishes. Garnish with green or black olives and a sprig of fresh parsley or dill. Before serving, let it stand for 10–15 minutes – this is exactly the time it takes for the flavours to blend and for the salad to come into its own.
Tips
- 1
You can use any smoked meat instead of chicken: smoked pork, turkey, duck or smoked brisket. Each will give the salad its own character.
- 2
For a healthy-eating version, replace the smoked meats with boiled chicken breast and a pinch of smoked paprika – it gives a similar “smoky” effect without smoking.
- 3
Serve it straight after preparing and resting – this keeps the salad fresh and the beans crisp.
- 4
Add a teaspoon of Dijon mustard to the dressing for a piquant touch – it gives a slight sharpness and an interesting flavour accent.
FAQ
Can I use frozen green beans instead of fresh ones? +
Yes, frozen beans are suitable and even more convenient, as you can use them all year round. Thaw them in advance at room temperature for 1–2 hours and be sure to drain off all the water. Frozen beans cook faster than fresh ones – fry them for just 2–3 minutes to warm through, otherwise they will turn into a soft mush. Fresh young green beans give a brighter colour and crunch, but they are hard to find in the winter season.
What can replace the soy sauce in the dressing? +
Classic balsamic vinegar with olive oil works well (giving an Italian accent), as does a mix of lemon juice and salt (a lighter option), teriyaki (a sweeter Asian character), or Worcestershire sauce (a sharp, piquant English flavour). Each dressing gives the salad its own character. You can also make a classic French vinaigrette dressing from Dijon mustard, olive oil and wine vinegar – suitable for a more refined presentation.
How long does the finished salad keep? +
In the refrigerator, in a tightly sealed container, it keeps for up to 2 days without losing quality. On the second day the flavour becomes richer as all the components exchange aromas. If you plan to keep it longer, do not dress it all at once – dress it in portions before serving. I do not recommend freezing it: after thawing, the texture of the eggs and mushrooms will be spoiled. Signs of spoilage are a sour smell, a change in colour and the release of liquid – throw such a salad away.
What to serve the “Cornet” salad with for a celebration? +
It is ideal with light white wines (Riesling, Sauvignon Blanc) or a light craft beer. Among hot dishes, it goes well with roasted meat, fish or a mushroom julienne. For a buffet table, serve it in individual glasses – 2–3 spoonfuls per portion. Crisp croutons, slices of dark Borodinsky bread or crackers go well with it. You can also add white and red fish slices for greater variety on the appetiser table.
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