INGREDIENTS
- 2 chicken breast precooked and sliced very thin
- 2 tbsp aioli
- 1 pint cherry tomatoes cut in quarters
Salsa verde
- 1 small bunch Italian parsley leaves picked
- 2 sprigs mint picked
- 2 spirgs marjoram picked
- 1 tbsp capers
- 4 small gherkins chopped
- 2 garlic cloves crushed
- 1 hard boiled egg
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- Extra virgin olive oil to taste
- Salt and pepper to taste
METHOD
- Prepare the salsa verde by placing all the herbs into a mortar (or food processor), add the gherkins, capers, garlic, and boiled egg along with a good pinch of salt. Work your pestle until the salsa verde is creamy then taste it for seasoning, add the vinegar and lemon juice, the olive oil, taste again and fix if necessary. Keep the salsa verde nice and loose.
- Place a smear of aioli on a plate and lay the chicken breast slices in an orderly fashion flat to the surface. Drizzle a good amount of salsa verde but do not smother it, place a few cherry tomatoes around the plate and serve as an appetizer.
