JOAN CROMWELL’S CHICKEN AND APPLE SALAD 嫩雞蘋果沙律

JOAN CROMWELL’S CHICKEN AND APPLE SALAD

Wheat, gluten, corn, soya, nightshade, dairy,egg & nut free

And I mean Joan, as in wife of Oliver... I first found this recipe when I was researching a book on the food references in Samuel Pepys’ diary and it has been a firm favourite ever since.
The original, in The Court and Kitchen of Elizabeth commonly known as Joan Cromwell 1664, goes:

‘Take a hen and roast it, let it be cold, carve up the legs, take the flesh and mince it small, shred a lemmon and a little parsley and onyons, an apple, a little pepper and salt, with oyle and vinegar; garnish the dishes with the bones and lemmon peel and so serve it.’ I normally dispense with the bones...

the meat of a cooked chicken, cut up small

the grated peel and juice of 3 lemons

1 large tart eating apple, cut in small dice (skin on)

1 medium onion, peeled and finely chopped

2 large handfuls of parsley or watercress (I used watercress in

the dish in the photograph), roughly chopped

sea salt and freshly ground black pepper

3 tbsp olive oil

extra watercress or leaves

In a bowl mix the chicken, lemon peel, apple, onion and parsley or

watercress. Sprinkle to taste with sea salt and pepper then add the

lemon juice and olive oil and mix well.

Serve with extra watercress leaves.

SERVES 6 – PER PORTION

338cals – 41g protein

17g total fat – 4g sat / 9g mono / 2.8g poly

5g carbohydrate of which 4.8g sugar

0.9g fibre – 125mg sodium / 0.3g salt

36mg calcium

GOOD SOURCE OF: Vitamin B1, B12, C & folate

Source : www.foodsmatter.com