Smoked chicken and Little Gem salad recipe
 Ever made your own salad cream? It goes perfectly with Michelin-starred chef Adam Byatt’s springtime smoked chicken and Little Gem salad. 80g/3oz new season broad beans, podded2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces80g/3oz tiny boiled Jersey Royal potatoes2 spring onions, thinly sliced and in iced water3 radish, thinly sliced and in iced water20g/¾oz salad cress3 stems fresh lovagesalt and freshly ground black pepper 80g/3oz new season broad beans, podded 2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces 80g/3oz tiny boiled Jersey Royal potatoes 2 spring onions, thinly sliced and in iced water 3 radish, thinly sliced and in iced water 20g/¾oz salad cress 3 stems fresh lovage salt and freshly ground black pepper 2 eggs, cooked for 5 minutes and peeled15g/½oz sugar10g/⅓oz salt35g/1¼oz chardonnay wine vinegar250ml/9fl oz vegetable oil25ml/2 tbsp double cream 2 eggs, cooked for 5 minutes and peeled 15g/½oz sugar 10g/⅓oz salt 35g/1¼oz chardonnay wine vinegar 250ml/9fl oz vegetable oil 25ml/2 tbsp double cream Method Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh.Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside.Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water.Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water. Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream.