PER STOKHOLM/TOLD&SNAPS, 2018
Salad:
100 g thigh meat from free-range
chicken
75 g mayonnaise
10 g steamed rings of leeks
10 drops Worcestershire sauce
5 g fried parsley
10 slices crisp bacon
Mayonnaise:
3 pasteurized egg yolks
1 teaspoon Dijon mustard
10 g salt
2 teaspoons white wine vinegar
1/2 l canola oil
Suggested drinks
Beer: Weissbier; Erdinger Weissbier,
Herslev Asparagus Wheat Beer Aquavit: Cask matured; Aalborg Jubilæums Aquavit.
Boil the chicken thighs for 30-40 minutes until meat falls easily from the bone. Shred the meat into small pieces and let cool. Steam the leeks and cut into fine rings.
Make mayonnaise by whisking egg yolks with salt for approximately one minute, until it thickens. Add vinegar and continue whisking in the oil in a thin stream until desired consistency is achieved. Make it thicker with more oil, thinner with more water or vinegar.
Season the mayonnaise with Worcestershire sauce, then gently fold chicken and leeks in the mixture. Place on buttered and toasted sourdough bread and top with crisp bacon, tomatoes and parsley.
