Jockey Club Salad

Ingredients

• 400 gChicken breast
• 400 gAsparagus
• 40 gTruffle
• 60 mlOlive oil
• 30 mlVinegar
• 60 gMayonnaise
• 5 gSalt
• 1.5 gPepper

Instructions

1. 1

   Preparation

   • Wash the asparagus, remove woody ends and use the tips.
   • Trim and, if desired, flatten the chicken breast for even cooking.
   • Cut or shave the truffle into very thin julienne strips.
2. 2

   Blanch asparagus

   • Bring a large pot of water to a boil and salt lightly (about 2 g salt).
   • Blanch the asparagus tips 2–3 minutes until tender-crisp.
   • Shock immediately in ice water, drain and dry on paper towel.
3. 3

   Cook chicken and slice

   • Poach the chicken in barely simmering water for 12–15 minutes until cooked through (internal 74 °C), or simmer gently in a pan with a little stock.
   • Let cool briefly, then cut into fine julienne strips.
4. 4

   Make dressing

   • Whisk olive oil and white wine vinegar with salt (about 3 g) and freshly ground pepper.
   • Stir in the mayonnaise just before serving (about 1 tablespoon per portion) or leave some aside for plating.
5. 5

   Assemble

   • Gently toss asparagus, julienned chicken and truffle with the dressing.
   • Plate and serve, adding an extra spoon of mayonnaise if desired.