Title: Mark's Special Salad
Categories: Consuming, Passions
Yield: 1 servings

Chicken thigh fillets; (2 or
-3 per person)
3 sl Baby eggplant
20 ml Extra virgin olive oil; (20
-to 30)
1 Whole capsicum
3 Shallots
1 tb Tomato puree
1 tb Verjus or white wine
3 sl Lebanese cucumber
5 g Lettuce leaves
5 g Asparagus
30 g Jarlsberg cheese
3 Tortilla crisps; (optional)
1 ts Chopped parsley
1 Squeeze lemon juice
1 tb Sour cream
Salt; (to season)
Pepper; (to season)

------------------------------CHICKEN MARINADE------------------------------
30 g Ginger
2 Cloves garlic
2 g Tumeric
2 g Curry powder
10 ml Rice wine
5 ml Mirin

Once the chicken has marinated (8hours), slightly separate the skin from
the chicken flesh and then wrap around to cover the meat.

Skewer 2-3 pieces and barbecue, then set aside.

Slice eggplant and cook in a frying pan with olive oil. Add finely chopped
shallots and capsicum. Once the eggplant is cooked, set aside.

Add to the pan with the shallots and capsicum, the tomato puree, verjus and
salt and pepper, cook for a couple of minutes.

To Assemble:

3 slices of eggplant, tomato sauce, mixed lettuce leaves, 3 slices lebanese
cucumber, asparagus, tortilla crisp, jarlsberg cheese strips, chicken. Also
place a few asparagus spears through tortilla holes with some chives,
sprinkle over and around the plate some diced tomato, a drizzle of olive
oil and a dressing of sour cream, parsley and lemon juice.

Converted by MC_Buster.

Per serving: 38550 Calories (kcal); 4334g Total Fat; (99% calories from
fat); 13g Protein; 53g Carbohydrate; 33mg Cholesterol; 230mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit;
866 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.