MEAT

• 7,5 kg. Breast on bones
• 7,5 kg. Boneless upper leg
• Yields around 8kg. Cooked and pickled chicken

DRESSING

• 2.5 liters crème fraiche (38%)
• 2 liters yoghurt (10%)
• 3.5 kg. mayonnaise
• 650 g whole grain Dijon mustard
• 450 g liquid honey (e.g. acacia)
• 2 deciliters Fresh lemon juice
• 100 g salt
• 20 g. freshly ground black pepper

FILLING

• 5 kg. celeriac

LITTLE GEM SALAD

• Mini romaine leaves

PICKLED CELERIAC

• 10 kg celeriac
• 8 liters Pickle brine (base)

APPLE DICES

• Apples
• Fresh lemon juice

CELERY CRUDITE

• Celery

OTHER

• Chives
• Bacon
• Cress

ARRANGING CREAMY CHICKEN SALAD

• 1 slice of rye bread
• 80–90 g of chicken salad
• 1 leaf of little gem (2 if smaller)
• 1 table spoon of topping mix / 15g.
• 1–2 slices of bacon
• Cress

COTTAGE CHEESE –

• Cottage cheese
• Cottage cheese 4.5%
• Flake salt
• Black pepper
• Chopped lovage leaves

LOVAGE EMULSION –

• 60 g lovage leaves
• 200 g past. Egg yolks
• 40 g Dijon mustard
• 100 g. apple vinegar
• 1,75 l. neutral oil (cooler cold)
• 50 g honey
• 60 g fresh lemon juice
• 35 g flake salt
• ½ clove of garlic

PICKLED ONIONS –

• Pickled onions
• Red onions (or, Zittauer, salad, scalottes, pearl etc.)
• Pickle brine base
• Mustard seeds 8g./l pickle brine base
• Salt

CRISPY SHREDDED POTATOES –

• Crispy shredded potatoes
• Baking potatoes
• Water
• Salt 30g/l water
• Neutral oil