Insalata di Pollo con Soncino Recipe from The Missoni Family Cookbook

Ingredients

7oz soncino (lamb’s lettuce)
½ boiled chicken (see below)
1 serving maionese (see below)
2–3 tsp French wholegrain mustard
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
Sea salt
Pomegranate seeds, for garnish

For the maionese

3 large egg yolks, at room temperature
2-3 cups olive oil
Freshly squeezed juice of one lemon
Pinch of sea salt

For the boiled chicken

1 chicken
1 onion
1 carrot
1/2 a stick of celery
1 tsp sea-salt

Method

Soak the soncino in a bowl of water. Drain and delicately dry the leaves, being careful to avoid bruising.
Pull the meat from the chicken and chop it into small bite-size pieces.
Make the maionese; stir in the mustard.
In a mixing bowl, combine the chicken and maionese and season with sea salt.
In a separate bowl, whisk together the extra-virgin olive oil and lemon juice. Season with sea salt. Add the soncino and toss until the leaves are coated with the dressing.
In a serving dish, arrange the dressed soncino. Place the chicken-maionese mixture on top of it. Garnish with pomegranate seeds and serve immediately.

To make the maionese

In a large bowl, whisk the egg yolks.
Gradually whisk in the extra-virgin olive oil in a fine, steady stream until the mixture thickens.
The yolks will be completely emulsified once the mixture binds and lifts from the sides of the bowl. At that moment, slowly whisk in the lemon juice and sea salt.

To make the boiled chicken

In a large pot, combine the chicken, onion, carrot, 1⁄2 stalk celery, and 1 teaspoon of sea salt.
Cover with water, place over medium heat, and bring to a boil.
Reduce the heat to medium low and cook for 1-1.5 hours, periodically skimming off and discarding any surface impurities using a slotted spoon.

This recipe for Insalata di Pollo con Soncino, or dressed chicken and lamb’s lettuce salad, is from The Missoni Family Cookbook.

In this book, the Missoni family have opened up their kitchen to share their favourite Italian meals with us. Francesco Maccapani Missoni, son of the famous fashion house’ creative director Angela, has collated their tried-and-tested home-style recipes into a new and stylish cookbook.

The Missoni Family Cookbook published by Assouline is vividly bright – just like the fashion label’s iconic knitwear – and it features everything from everyday recipes and special occasion delights. Seasonal delicacy and crisp summery salads, dramatic dinner party fare and exceptional but effortless entrees.

The Missoni Family Cookbook is published by Assouline.