Name: The Salad Poached Chicken and Lentil Salad with Salsa Verde Cream
Prep time: 20 min
Yield: 2025-04-06 00:00:00
Ingredients: For the poached chicken and lentils; 1 onion, quartered; Pared peel and juice ½ lemon (reserve the lemon carcass); 1.5kg whole chicken; 1 carrot, sliced in half lengthways; 200ml dry white wine (optional); 1.5-2 litres chicken stock; 150g dried beluga lentils, or another sturdy variety such as puy or brown; 2 bay leaves; 1 bouquet garni; For the salsa verde cream; 1 garlic clove; 2 anchovy fillets in oil, drained; 15g flatleaf parsley; 15g basil; 100g single cream; ½ banana (echalion) shallot, roughly chopped; 1 tsp capers; Squeeze lemon juice; For the salad; 150g cherry tomatoes, halved; 1 avocado, chopped; ½ butterhead lettuce, leaves roughly torn

VMG Recipes