Fall Salad, St-Benoît-du-Lac Abbey Style

Name: Fall Salad, St-Benoît-du-Lac Abbey Style
Yield: 4 servings
Ingredients: 7 oz (210 g) Canadian Bénédictin cheese crumbled; 1 head oak leaf lettuce washed and spun dry; 1 carrot peeled and julienned; 1 small celery root grated; 7 oz (210 g) button mushrooms cleaned and sliced; 1 cooked red beet julienned; 1 onion finely sliced; 1 stalk celery julienned; 2 smoked chicken fillets; Some garlic-rubbed croutons; Dressing; 1 tbsp (15 mL) old-fashioned mustard (moutarde de Meaux); 1/2 cup (125 mL) 35 % cream; 1 lemon; Salt and freshly ground black pepper to taste

This is the Fall Salad, St-Benoît-du-Lac Abbey Style recipe.

Prep: 20 min

Yields 4 servings

Ingredients

7 oz (210 g) Canadian Bénédictin cheese crumbled
1 head oak leaf lettuce washed and spun dry
1 carrot peeled and julienned
1 small celery root grated
7 oz (210 g) button mushrooms cleaned and sliced
1 cooked red beet julienned
1 onion finely sliced
1 stalk celery julienned
2 smoked chicken fillets
Some garlic-rubbed croutons
Dressing
1 tbsp (15 mL) old-fashioned mustard (moutarde de Meaux)
1/2 cup (125 mL) 35 % cream
1 lemon
Salt and freshly ground black pepper to taste

READY FOR REWARDS?

Preparation

For an attractive presentation, arrange the lettuce leaves facing upwards in a salad bowl, so that it looks like the original shape of the head of lettuce. Sprinkle the mushrooms with a little lemon juice. Grate the celery root and cut up the beet.

Slice the chicken fillets. Place the vegetable matchsticks, onion, sliced chicken and mushrooms on the lettuce leaves. Scatter over the celery root. Then add the crumbled Canadian Bénédictin cheese and the garlic-rubbed croutons. Keep in cool place until ready to serve.

For the dressing, mix together the mustard, the 35 % cream, lemon juice, salt and pepper. Dress salad with dressing just before serving.