I put this together with the left over chicken from a roast earlier that week. I had roasted the chicken with garlic and lemon which created a great flavour trail with the lemon juice and chopped garlic in the dressing. Everything binded and work well together.
Ingredients
Cooked Chicken (leftovers from the roast, or about 300g) 400g New Potatoes, Boiled (microwave is quick and very good) Handful of Parsley Handful of Basil 2 cloves of garlic, crushed 1 tbsp Dijon Mustard 7 tbsp Olive Oil (A peppery one works best I think) Juice of half a lemon Salt and Pepper to taste (Using rock salt adds a nice crunch)
Once cooked let the potatoes cool slightly. They shoudl be nicely warmed by the time the salad is combined.
Chop the parsley and basil fairly finely (but not into a mush), and combine with the garlic and mustard.
Slowly pour in the olive oil, whisking with a fork as you go.
Add the lemon juice and season to taste. Make sure to add extra seasoning if you want to eat this cold, although I would recommend it is at its peak when warm.
Now simply combine the lot. The vibrant green contrasts nicely with the yellow of the mustard, olive oil and potatoes and the warmth of the potatoes lifts the garlicky smells out of the bowl.
