Cathay salad

Cathay salad

By
From
Encyclopedia of Food and Cookery
Serves
2-3

The Chinese use of ginger gave this salad its name.

Ingredients

Quantity Ingredient
180g bean sprouts
6 spring onions, finely chopped
1 avocado, peeled, stoned and finely sliced
250g cooked prawns, shelled and de-veined
2 chicken breasts, poached, skinned, boned and finely sliced
125g fresh champignons, finely sliced
watercress or mignonette lettuce

Mustard and ginger dressing

Quantity Ingredient
1 tablespoon lemon juice
3 tablespoons safflower oil
1 garlic clove, crushed
1 teaspoon fresh ginger, grated
1 teaspoon tarragon-flavoured mustard
or 1 teaspoon french mustard
1 tablespoon cream

Method

  1. Combine bean sprouts, spring onions, avocado, prawns, chicken and champignons. Place in a chilled bowl on a bed of watercress or mignonette lettuce.
  2. To make dressing, combine all ingredients in a jar and shake well. Toss salad lightly in dressing just before serving.
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