Chicken Celery Salad With Mustard Dressing And Egg

Ingredients

• 1 chicken, roasted or boiled, cut up fine
• Salt and pepper to taste
• 1 large or 2 small heads of celery, chopped
• Lobster meat (optional)
• Beetroot, chopped (if using lobster)
• White of 1 hard-boiled egg, chopped
• Yolk of 1 hard-boiled egg, crushed
• Pinch of salt
• ½ teaspoon pepper
• 1 tablespoon mustard
• 2 teaspoons brown sugar
• 1 teaspoon olive oil or melted butter
• ¼ cup vinegar
• 1 raw egg, well beaten
• ½ pint sour or sweet cream
• Salad greens or parsley for garnish

Method

1. 1 Finely chop the cooked chicken (or lobster/veal) and celery. If using lobster, add chopped beetroot and the chopped white of a hard-boiled egg.
2. 2 In a separate bowl, crush the hard-boiled yolk with a pinch of salt, ½ teaspoon pepper, 1 tablespoon mustard, 2 teaspoons brown sugar, 1 teaspoon oil or butter, and ¼ cup vinegar.
3. 3 Whisk the crushed mixture with the beaten raw egg and ½ pint of cream until smooth.
4. 4 Pour the dressing over the meat and celery mixture, tossing gently to combine. Season with salt and pepper to taste.
5. 5 Serve on salad greens or garnish with fresh parsley.