Italian Farmer’s Salad

With inspiration from Italy, where fresh and local ingredients are the base in every dish, the Italian farmer’s salad is a real highlight. It is a salad that is full of flavor and color. It is both incredibly delicious as well as visually appealing. The homemade basil dressing is suitable for many other things such as a pasta sauce and as a sauce for BBQ. The sauce highlights the best flavors from Italy.

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You will need

4 chicken fillets, washed and dried

Oil + butter for frying

Kosher salt

Freshly ground black pepper

4 slices of sourdough bread (Levain)

1 handful mixed crispy salad leaves/person

Fresh Parmesan cheese, flaked with a cheese slicer

High-quality olive oil

Basil sauce

1/3 cup homemade or Hellman’s mayonnaise

¼-½ tsp sambal oelek or fresh red chili, finely chopped

2 garlic cloves, peeled and finely chopped or grated on the coarse side of the grater.

1 ½ bunch of fresh basil

A handful of fresh spinach (for the color)

1 tsp honey

Sea salt

Freshly ground black pepper

0.8 cup crème fraiche

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How to make it

Start by making the basil sauce

1. Put basil, spinach, garlic, mayonnaise, and honey in a blender or food processor. Blend until the mixture is finely divided and scrape the sides with a spatula occasionally.

1/3 cup homemade or Hellman’s mayonnaise

¼-½ tsp sambal oelek or fresh red chili, finely chopped

2 garlic cloves peeled and finely chopped or grated on the coarse side of the grater.

1 ½ bunch of fresh basil

A handful of fresh spinach (for the color)

1 tsp honey

2. Add crème fraiche and run the blender again until everything is mixed.

0.8 cup crème fraiche

3. Season with salt and pepper.

Sea salt

Freshly ground black pepper

4. Skölj och torka kycklingfiléerna. Salta och peppra runt om.

Flingsalt

Nymald svartpeppar

4 kycklingfiléer

4. Rinse and pat the fillets dry. Season the chicken fillets with salt and pepper.

4 chicken fillets, washed and dried

Kosher salt

Freshly ground black pepper

5. Preheat the oven to 347°F. Heat up a frying pan and add butter and oil. When the butter has sizzled and quieted down, fry the chicken fillets on medium high heat until they have a nice crust all around.

6. Put the chicken in an ovenproof dish and pour over the frying juices. Bake the chicken in the middle of the oven for about 15 minutes. The chicken should have an internal temperature of 162°F at the thickest part of the fillet. Different ovens can give different results.

7. Let the chicken rest under foil for a few minutes before slicing it.

Assembly

8. Spread the salad leaves in a ring on individual plates. Put a slice of sourdough bread in the middle.

4 slices of sourdough bread (Levain)

1 handful mixed crispy salad leaves/person

9. Mix the sliced chicken in the basil sauce and distribute over the sourdough bread.

10. Shave Parmesan cheese over the whole plate.

Fresh Parmesan cheese, flaked with a cheese slicer

11. Turn the pepper mill a few times and sprinkle over sea salt. Drizzle high-quality olive oil over the whole plate.

Sea salt

Freshly ground black pepper

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