Radish Salad

Ingredients

• 120 g chicken breast fillet (1 chicken breast fillet)
• 200 ml instant chicken broth
• 1 egg white (M)
• 5 sheets of white gelatin
• 125 ml white wine
• Salt
• ground pepper
• 1 pinch sugar
• 4 bunches radishes
• 1 small onion
• 1 egg yolk (M)
• 1 tsp Dijon mustard
• Salt
• Pepper
• 1 pinch sugar
• 2 tbsp oil
• 1 tbsp fresh chervil leaves
• radishes as desired (and leaves for garnish)

Instructions

1. 1.

   Cook the chicken breast in the chicken broth for 12-15 minutes. Remove the chicken and let it cool. Whisk the egg white into the broth and bring to a boil, skimming off any froth.

2. 2.

   Soak the gelatin in cold water for 5 minutes. Cut the cooled chicken into pieces and place them in a shallow bowl. Dissolve the gelatin in the broth, stir in the white wine, and season with salt, pepper, and sugar. Pour over the chicken pieces and refrigerate until set (3-4 hours).

3. 3.

   Rinse, trim, and finely slice the radishes. Peel and finely chop the onion. Whisk together the egg yolk, mustard, salt, pepper, sugar, and oil.

4. 4.

   Combine the sliced radishes with the onions and mustard dressing, then plate on a dish. Cut the chicken gelatin into pieces and arrange over the salad. Garnish with additional radishes and leaves as desired before serving.