Chicken salad crostini platter recipe
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This chicken salad is held together with just enough creamy aioli and brightened up with the addition of preserved lemon, which I love for its salty and flavourful character. Chopped preserved lemon peel is wonderful stirred into rice and the brine left behind in the jar makes the best addition to a Bloody Mary.
Prep time: 20 minutesÂ
2â¯or 3â¯small garlic cloves
1â¯egg yolk
3â¯radishes, very thinly sliced
1â¯Persian cucumber, very thinly sliced
¼ preserved lemon
2â¯handfuls of rocket or other leaves
½ lemon
METHOD
First make the aioli. Using a mortar and pestle or the side of a large knife, crush the garlic and twoâ¯or threeâ¯pinches of salt into a smooth paste.
This has all the elements that make tonno e fagioli so good (namely, the smack of vinegar, the saltiness of the fish, the creamy beans) but the heat of the oven brings something extra.