Salade Carmen

Ingredients

• 300 gBell pepper
• 300 gChicken breast
• 300 gPea
• 300 gRice
• 60 mlOlive oil
• 30 mlVinegar
• 5 mlMustard
• 6 gTarragon
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare and cook

   • Cook the rice in plenty of salted water according to package instructions (about 12–15 minutes), drain and let steam off.
   • Blanch peas (fresh or frozen) 3–5 minutes in boiling water, then cool in ice water and drain.
   • Gently poach the chicken breast in lightly salted water for 12–15 minutes (or pan-fry briefly), remove and cut into small cubes.
   • Grill the red peppers over the flame or in the oven, remove skin, seeds and cut into strips or dice. (Alternatively use a jar of roasted peppers, drained.)
2. 2

   Dressing

   • Whisk together olive oil, red wine vinegar and Dijon mustard in a small bowl.
   • Stir in chopped tarragon, salt and freshly ground pepper.
   • Adjust seasoning and acidity to taste.
3. 3

   Assemble

   • Gently fold rice, peas, chicken and peppers together in a large bowl.
   • Pour the dressing over the salad and toss to combine.
   • Taste and adjust seasoning, garnish with extra tarragon and serve warm or chilled.