Ingredients for 4 persons:
- 1 whole chicken (a whole chicken is chosen in order to fully benefit of all its parts, and once it is baked in the oven, the skin and the bones are removed to prepare the salad)
- 1 celery
- 1 Belgian endive salad
- 300 gr/ 10 oz of walnut sauce
- 50 gr/ 2 oz of walnut kernels
- salt and pepper to taste
Clean the vegetables and combine the salad to the chicken, add walnut sauce, salt, pepper and a few leaves of basil.
Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.