Salad of Smoked Chicken, Endive and Red Currants
The bright borscht-pink dressing for this salad thickens considerably and develops a rich, sour cream flavour, thanks to the interaction of the fruit acid and heavy cream. As a variation for fruit-based salads, follow the directions below, substituting a scant tablespoon of grated ginger for the horseradish and add a little more sugar.
For a fast, elegant little luncheon, add toasted almonds, breadsticks, poached peaches, and lemon sugar cookies to your menu, and serve a relatively dry iced Riesling.
Yield: 4 servings
- 2 2/3 cups stemmed red currants (about 1 – 1 1/4 lb. un-stemmed), rinsed, dried
- 1 cup heavy (or whipping) cream
- 1 tsp. (approx.) coarse kosher salt
- 1 tbsp. (approx.) sugar
- 1 heaping tbsp. prepared horseradish (not drained)
- 1 lb. Belgian endive, rinsed, dried, and julienned to strips about 2-3 inches long
- 1 lb. lightly smoked chicken (or turkey) julienned to strips 1/8 inch tick, 2 inches long
Combine 1 cup currants, cream, salt, sugar, and horseradish in blender or processor. Whirl to a fine puree. Press through a fine sieve and refrigerate.
Arrange endive and chicken on chilled salad plates. Pour the dressing over each, then strew remaining currants over all.